Make the crumb base: Crush 10–12 graham crackers (about 1 1/2 cups crumbs). Stir in 4 tablespoons melted butter and a pinch of salt until the crumbs feel like wet sand.

Portion the base: Spoon 2–3 tablespoons of the crumbs into each cup. Press down with the back of a spoon or the bottom of a smaller glass to compact. Chill while you make the filling.

Soften the cream cheese: Let 8 oz cream cheese sit at room temperature until very soft. This helps it blend smooth without lumps.

Beat the filling base: In a bowl, beat the softened cream cheese with 1/2 cup creamy peanut butter until smooth and uniform. Add 1/2 cup powdered sugar, 1 teaspoon vanilla, and a tiny pinch of salt. Beat again until fluffy.

Whip the cream: In a separate cold bowl, whip 3/4 cup heavy cream to medium-stiff peaks. If using whipped topping, measure about 1 1/2 cups.

Fold gently: Add one-third of the whipped cream to the peanut mixture and fold to loosen it. Fold in the rest in two additions until no streaks remain. Don’t overmix.

Fill the cups: Spoon or pipe the cheesecake filling over the chilled crumb bases, leaving a little room on top for garnish.

Chill to set: Cover and refrigerate for at least 2 hours, or up to 24 hours. The flavor deepens as it chills.

Garnish and serve: Top with a swirl of whipped cream, a drizzle of chocolate or caramel, and a sprinkle of chopped peanuts or mini chips. Add a small pinch of flaky sea salt if you like sweet-salty contrast.