Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

READY IN: 49mins
Recipe by Kittencalrecipezazz

If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.

Top Review by Chef Kalanis Mama

This is death by peanut butter (and chocolate)!! It tastes like Reese's pieces with a thick layer of rich chocolate! I made this for my husband's birthday and the alterations I made were that I added a chocolate mousse layer on the bottom (I thought it needed more chocolate but I don't think it would) and I had to use plain cookies for the crust b/c I accidentally burnt the oreos (don't ask). But I think the plain crust was nice b/c it was soooooo rich! This is to die for and worth all that fat and calories!

Ingredients Nutrition


  1. For the crust: set oven to 325°F.
  2. In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
  3. Add in melted butter and blend with on/off turns.
  4. Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
  5. Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
  6. For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
  7. Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
  8. Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
  9. Using a spatula fold into peanut butter mixture in three or four additions.
  10. Spoon into prepared cooled crust.
  11. For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
  12. Add in the chopped chocolate; whisk until melted and smooth.
  13. Whisk in 1 teaspoon vanilla; cool for 6 minutes.
  14. Spread topping evenly over the filling.
  15. Refrigerate cake until cold (about 5 hours, longer is better!).
  16. Serve cake chilled and keep refrigerated.

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