Prep your pan. Line a mini muffin tin with paper liners or use a silicone mold. This recipe makes about 24 bites, depending on the size of your mold.

Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons powdered sweetener, a pinch of sea salt, and 5 tablespoons melted butter. Stir until it resembles damp sand and clumps when pressed.

Press and chill. Spoon about a tablespoon of crust mixture into each cavity. Press firmly with your fingers or the back of a spoon to form a compact base. Chill in the freezer for 10 minutes to set.

Whip the filling base. In a large bowl, beat 16 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.

Add peanut butter and vanilla. Beat in 1/2 cup natural peanut butter and 1 teaspoon vanilla extract. The mixture should be silky with no lumps.

Lighten the texture. In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Gently fold it into the cheesecake mixture until fully combined and airy. Folding keeps the filling light and creamy.

Fill the cups. Remove the chilled crusts. Spoon or pipe the peanut butter cheesecake filling over each crust, filling to the top. Smooth the surface with a spatula or the back of a spoon.

Optional toppings. Sprinkle with a few sugar-free chocolate chips, crushed peanuts, or a tiny pinch of flaky salt. If drizzling melted chocolate, chill the bites first for 15 minutes so the drizzle sets neatly.

Chill to set. Refrigerate for at least 2 hours, or freeze for 30–45 minutes, until firm enough to hold their shape when unwrapped.

Serve and enjoy. Pop them out of the mold, peel the liners, and let them sit at room temperature for 5–10 minutes for the creamiest texture.