Beat cream cheese, peanut butter, and powdered sugar in a stand mixer with paddle attachment until smooth.
Increase to med high until completely smooth!
Add about ⅓ of the whipped cream to the peanut butter mixture and mix on low until combined. Remove mixing bowl from mixer and gently fold in half the remaining whipped cream and then, when that is incorporated, fold in the rest.
Pour the mousse over the crust and smooth the top with an offset spatula.
Freeze until firm, about 4 hours.