Preparation:

1: Prepare the Crust

• In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated.
• Press the mixture into the bottoms of a mini muffin tin or silicone molds, creating an even layer for each mini cheesecake. Place the tin in the fridge to set while you prepare the filling.

2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
• Gently fold in the whipped cream to lighten the mixture, making it fluffy and creamy.

3: Assemble the Mini Cheesecakes

• Spoon a small amount of the cheesecake filling onto each crust. Add a few banana slices over the filling, then cover with another layer of the peanut butter cheesecake mixture. Use a spatula to smooth the tops.
• Place the cheesecakes in the fridge and let them chill for at least 2 hours, or until set.

4: Garnish and Serve

• Before serving, garnish each mini cheesecake with crushed peanuts, banana slices, and a drizzle of chocolate syrup or a dollop of whipped cream for extra flair.