Cream Cheese Mousse Cake with Cookie Crust and Peanut Butter Cup
Rich, creamy, and irresistibly indulgent, this Cream Cheese Mousse Cake with a cookie crust and a peanut butter cup center is a delightful treat for any dessert lover.
The recipe starts with a buttery cookie base, topped with a smooth peanut butter cup and finished with a whipped cream cheese mousse.
After layering, the cakes are chilled to firm up, ensuring perfect texture and taste in every bite.
Prep & Cooking Overview
| Prep Time | Cook Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|---|
| 20 mins | 10 mins | 2 hours | 2 hrs 30 mins | Dessert | American | 6 cups |
Ingredients Table
| Ingredient | Quantity (6 Servings) | Quantity (12 Servings) | Notes/Alternatives |
|---|---|---|---|
| Chocolate sandwich cookies | 12 crushed | 24 crushed | Can use graham crackers or Oreos |
| Melted butter | 3 tbsp | 6 tbsp | Unsalted preferred |
| Cream cheese (softened) | 8 oz | 16 oz | Can use mascarpone |
| Powdered sugar | 1/2 cup | 1 cup | Adjust for sweetness |
| Heavy whipping cream | 3/4 cup | 1.5 cups | Full-fat for stability |
| Vanilla extract | 1 tsp | 2 tsp | Optional |
| Mini peanut butter cups | 6 | 12 | Use your favorite brand |
Cooking Instruments Needed
| Tool | Purpose | Alternatives |
|---|---|---|
| Mixing bowls | Mixing crust and mousse | Any large bowl |
| Hand mixer or stand mixer | Whipping cream and mousse | Manual whisk (takes longer) |
| Silicone spatula | Folding mousse | Wooden spoon |
| Muffin/cupcake pan | Shaping the cups | Small ramekins or silicone molds |
| Food processor | Crushing cookies | Zip bag + rolling pin |
Let’s Get Started: Step-by-Step Guide
Here’s how we’re going to build this layered dessert—from crust to mousse, all the way to the chilling stage.
Step 1: Make the Cookie Crust
Crush your chocolate sandwich cookies in a food processor until they become fine crumbs.
If you don’t have a processor, place them in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand.
Press 1–2 tablespoons of the cookie mixture into the bottom of each muffin cup or ramekin. Use the back of a spoon to flatten and compress it.
Place in the freezer for about 10 minutes to set while you prepare the mousse.
Step 2: Whip the Cream
In a chilled mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This may take 3–4 minutes. Set it aside for folding into the cream cheese mixture later.
Step 3: Make the Cream Cheese Mousse
In another bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy—about 2–3 minutes.
Add vanilla extract, if using. Once smooth, gently fold in the whipped cream with a spatula. Take your time to avoid deflating the mousse.
Step 4: Assemble the Layers
Remove your crust cups from the freezer. Place one mini peanut butter cup in the center of each crust.
Spoon or pipe the cream cheese mousse over the peanut butter cup, filling each cup almost to the top. Smooth the surface with a spoon.
Step 5: Chill and Set
Cover the muffin pan or ramekins and refrigerate the mousse cups for at least 2 hours, or until firm. You can also chill them overnight for best texture.
Serving and Decoration Tips
- Garnish the top with cookie crumbs, chocolate shavings, or a tiny peanut butter drizzle.
- Serve in clear cups or remove from silicone molds for a clean presentation.
- Add a small dollop of whipped cream before serving for extra flair.
Variations to Try
- Swap peanut butter cups with caramel-filled chocolates.
- Use a pretzel crust for a salty crunch.
- Mix a bit of cocoa powder into the mousse for a chocolatey version.
- Top with fresh raspberries or sliced bananas for a fruity finish.
Storing Tips
- Store in the fridge for up to 4 days, covered.
- For longer storage, freeze individual portions and thaw before serving.
- Avoid room temperature storage as the mousse can soften too much.
Extra Tips for Perfect Results
- Make sure cream cheese is softened to avoid lumps.
- Chill your bowl and beaters before whipping cream.
- Fold gently to maintain mousse fluffiness.
Common Mistakes, Solutions & Prevention
| Mistake | Solution | How to Prevent |
|---|---|---|
| Lumpy mousse | Beat cream cheese until very smooth | Use softened cream cheese |
| Runny texture | Not enough whipping of cream | Whip to stiff peaks |
| Crust not holding together | Butter-to-crumb ratio off | Use measuring spoons |
| Mousse deflates after mixing | Overmixing during folding | Fold slowly with spatula |
Now that you know how to make this Cream Cheese Mousse Cake with Cookie Crust and Peanut Butter Cup, it’s time to give it a try!
If you do, let us know how it turned out in the comments or tag us with your creation. Enjoy making and sharing this rich, creamy delight!
