1. In a large mixing bowl, combine softened cream cheese, creamy peanut butter, powdered sugar, vanilla extract, and salt. Beat with an electric hand mixer or stand mixer with paddle attachment on medium speed until smooth and creamy. Scrape sides as needed. If too thick, add 1-2 tablespoons milk and mix.

2. In a separate chilled large bowl, pour cold heavy cream. Using clean beaters, whip on medium-high speed until stiff peaks form (do not over-whip).

3. Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula with a gentle lifting motion to lighten.

4. Add remaining whipped cream and continue folding gently until no white streaks remain and mixture is uniform and airy. Do not overmix.

5. Spoon mousse into individual serving dishes or a larger bowl. Cover loosely with plastic wrap and refrigerate for at least 2-4 hours (preferably overnight) to set.

6. Before serving, garnish with desired toppings such as chopped peanuts, chocolate shavings, or extra whipped cream. Serve chilled.