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Peanut Butter Brownie Mousse Pie

Sophia
What happens when you take a fudgy brownie, a creamy peanut butter cheesecake, and a cloud-like cookie mousse, then stack them all together? You get the ultimate dessert for anyone who believes chocolate and peanut butter are a match made in heaven. Rich, layered, and surprisingly simple to assemble.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings 12
Calories 520 kcal

Ingredients
  

For the Brownie Layer

  • 1 package fudgy chocolate brownie mix 19.9 oz
  • ingredients listed on the box: oil, eggs, water

For the Peanut Butter Cheesecake Layer

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons powdered sugar
  • 8 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups Nutter Butter cookies, crushed

For the Cookie Mousse Layer

  • 1 tablespoon cold gelatin
  • 1 teaspoon cold water
  • 1 1/4 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 cups Nutter Butter cookies, crushed

For the Topping

  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 4 to 5 Nutter Butter cookies, whole
  • 2 Nutter Butter cookies, crushed

Instructions
 

Prepare the Brownie Layer

  • Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper.
  • In a medium-sized bowl, combine the brownie mix with the ingredients listed on the box. Stir until the batter is well combined and no dry ingredients remain.
  • Pour the batter into the springform pan and spread it evenly with a spatula.
  • Bake at 350 degrees Fahrenheit for 35 to 40 minutes. The center should be baked but still slightly fudgy.
  • Allow the brownie to cool completely before adding the next layer. A warm brownie will melt the peanut butter cheesecake layer, so patience is important here. You can speed up cooling by placing the pan on a wire rack.

Make the Peanut Butter Cheesecake Layer

  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the cream on medium-high speed until it becomes bubbly.
  • Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  • In a separate mixing bowl, beat the cream cheese and peanut butter together until smooth. Scrape down the bowl as needed.
  • Add the vanilla extract and brown sugar. Beat until well combined.
  • Fold the prepared whipped cream into the cream cheese mixture. Stir gently until smooth and well mixed.
  • Fold in the crushed Nutter Butter cookies. Use a gentle folding motion to keep the whipped cream light and airy. Overmixing will deflate the cream and make the layer dense.
  • Spread the peanut butter cheesecake over the cooled brownie layer.

Make the Cookie Mousse Layer

  • Chill the mixing bowl and whisk attachment again.
  • Place 1 tablespoon of cold water in a small bowl. Sprinkle the gelatin over the cold water, spreading the powder evenly.
  • Allow the gelatin to turn solid, which takes about 2 to 3 minutes.
  • Melt the solid gelatin in the microwave for 3 to 5 seconds until it turns back to liquid. Watch it closely so it does not boil.
  • Beat the heavy cream on medium-high speed until bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
  • Slowly pour the liquid gelatin into the mixing bowl while continuing to mix. Beat until stiff peaks form. The gelatin must be liquid but not hot when you add it. If it is too hot, it will melt the whipped cream. If it is too cool, it will clump.
  • Place 10 Nutter Butter cookies in a large resealable bag. Roughly smash them into small pieces and crumbs.
  • Fold the smashed cookies into the prepared whipped cream.
  • Pour the whipped cream over the peanut butter layer and spread evenly.

Add the Topping

  • Prior to serving, chill the mixing bowl and whisk one more time.
  • Prepare another batch of whipped cream using the same method.
  • Pipe a border around the edge of the pie using a large open round piping tip.
  • Slice the whole Nutter Butter cookies in half and place them between the whipped cream dollops.
  • Smash 2 Nutter Butter cookies and sprinkle them over the top of the pie.
  • Slice and serve. This pie must stay refrigerated.

Notes

Make sure the cream cheese is fully softened before mixing. Cold cream cheese will leave lumps in the cheesecake layer. Use regular creamy peanut butter rather than natural peanut butter, which can separate and make the filling oily. The gelatin helps stabilize the mousse so it holds its shape when you slice the pie. Do not skip this ingredient. This pie must stay refrigerated. Cover it loosely with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can freeze this pie for up to 1 month. Thaw it in the refrigerator overnight before serving. Do not reheat this dessert.