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Peanut Butter Chocolate Mousse

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 -16 servings


Oreo Crust

  • 20 Oreos with filling
  • 1/4 cup butter, melted

Chocolate Mousse

  • 1 pound semi-sweet chocolate, broken into pieces (or your favorite chocolate combo)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream, divided
  • 1 tablespoon sugar
  • 2 whole pasteurized eggs
  • 4 pasteurized egg whites

Peanut Butter Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup smooth peanut butter
  • 3 tablespoons Powdered sugar
  • 1 teaspoon vanilla extract


  • 3 oz. semi-sweet Baker’s chocolate, chopped
  • 1/2 teaspoon Vegetable oil
  • 2-3 crushed oreos
  • Raspberries/strawberries etc. (optional but highly recommended)


  • Preheat oven to 350°F degrees. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the entire inside with nonstick cooking spray. Set aside.
  • Finely grind Oreos in food processor. Add melted butter and pulse until well combined. Press Oreo crumb mixture firmly and evenly into the bottom of the springform pan. Bake crust 5 minutes. Cool on a wire rack.
  • Chocolate Mousse: Add chocolate to food processor and finely chop. Add vanilla and salt and pulse a few times to combine. Bring 1 cup heavy cream to boil in the microwave or small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally (I put mine in the refrigerator to speed the process along.) Once room temperature, whisk in 2 whole eggs.
  • Meanwhile, in another bowl, beat the remaining 1 cup heavy cream with 1 tablespoon sugar on medium-high speed until soft peaks form. Set aside.
  • Add 4 egg whites to a separate large mixing bowl and whip to soft peaks. Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream until completely combined. Pour mousse into prepared crust. Chill in the refrigerator for at least 8 hours (24 is better).
  • Peanut Butter Whipped Cream: Once mousse is set (or when ready to serve), beat the heavy cream, powdered sugar, peanut butter and vanilla together at medium-high speed until soft peaks form. Spread evenly over chocolate mousse. You can refrigerate at this point to serve later or continue to garnish and serve immediately.
  • Garnish: When ready to serve, melt chocolate in microwave, mixing at 30 second intervals until melted. Stir in oil and drizzle over cheesecake by placing chocolate in a Ziploc bag, and cutting off the corner. Sprinkle with crushed Oreos and garnish with fresh berries (optional).