Follow instructions for all 3 components of the No-Bake Peanut Butter Cheese recipe above.Instead of using a springform pan, use a mini-cupcake pan and liners. Use 1 level teaspoon of crust in each bite, press down with something small enough to fit in the hole (like a small glass jar with a dropper, simply place plastic wrap on bottom to keep it clean). For the filling, use 1-1/2 tablespoon scoop to divide filling between the crusts. Then use a butter knife to carefully spread the filling out so that no crust is showing, it doesn't have to be perfect.For the ganache, use a level 1 teaspoon and pour on top of the filling for each mini cheesecake. Top with a few peanuts before the ganache hardens. * You may need just a bit more ganache to finish the bites. If so, just add 2 tablespoons of chocolate chips and 2 tablespoons of heavy whipping cream to bowl and microwave for 20-30 seconds. Stir.Refrigerate for 30-60 minutes or freeze for 15. To serve, you can leave them in the wrappers (probably what I would recommend for a party) or take them out.
Since these recipe makes 46, if you don't need that many, just half the recipe.