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To the bowl of a stand mixer with a whisk attachment, add the heavy cream. Start mixing at the lowest speed. Gradually increase the speed to medium until the cream starts to get thicker. Beat until stiff peaks form.
To a separate large mixing bowl, add the peanut butter, cream cheese, and confectioner's sugar. Using a hand mixer on medium speed, beat until smooth.
Add about ¼ of the whipped cream to the peanut butter mixture. Use the hand mixer to beat until incorporated.
Using a large spatula, slowly fold in the remaining whipped cream.
Divide the mousse between 4 ramekins or cocktail glasses for serving.
Store the mousse in the refrigerator, covered, for up to a week.