Step 1: Prepare the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottoms of a lined muffin tin or mini pie pans, creating an even crust layer. Press down firmly using the back of a spoon or a small glass.

Place the crusts in the refrigerator to chill while preparing the filling.

Step 2: Make the Peanut Butter Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the creamy peanut butter, powdered sugar, vanilla extract, and pinch of salt. Mix until fully combined and silky smooth.

In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.

Step 3: Fill the Crusts

Remove the chilled crusts from the refrigerator. Spoon or pipe the peanut butter filling evenly into each crust, smoothing the tops.

Return to the refrigerator to chill while preparing the chocolate ganache.

Step 4: Prepare the Chocolate Ganache

Place the semi-sweet chocolate chips in a heat-safe bowl.

Heat the 1/2 cup heavy cream until hot but not boiling, then pour it over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy.

Step 5: Top the Mini Pies

Spoon the chocolate ganache over each mini pie, spreading gently to the edges.

Garnish with chocolate chips while the ganache is still soft.

Refrigerate for at least 2 hours, or until fully set.