Preheat the oven to 350 degrees. Line a mini cupcake tin with disposable liners.

In a food processor, combine 15 whole graham crackers, 5 tbsp melted butter, ⅓ cup of sugar, and a pinch of salt. (Alternatively, you can crush the graham crackers and combine all the ingredients by hand in a bowl.)

Place about 2 tsp of the graham cracker mixture into the mini cupcake tin and push down with the back of a spoon.

Bake at 350 for 8 minutes. When done, allow to rest on the counter for a few minutes before filling with the cream cheese mixture.

In the food processor (or in a bowl and mix by hand), add the cheesecake filling ingredients ( 8 ounces cream cheese, softened, 1 cup powdered sugar, 1 cup peanut butter, 1 tsp vanilla, a pinch of salt, and 1 cup of heavy cream). Blend together until fully incorporated. This took about five minutes.

Scoop spoonfuls of the mixture into the cooled down cupcake tins. I filled the liners 3/4 of the way and had quite a bit left over, you can fill to almost the top of the liners.

Place covered in the fridge for at least an hour or until ready to serve.

Top with whipped cream prior to serving.