Ensure the cream cheese is softened and beat with peanut butter until smooth, about 2-3 minutes. Gradually add powdered sugar and a splash of vanilla extract.

In a separate bowl, whip the cold heavy cream until soft peaks form, about 3-4 minutes. Carefully fold it into the peanut butter mixture.

Melt semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.

Spoon melted chocolate into mini crusts and refrigerate for 10-15 minutes to set.

Once chocolate is set, fill each crust with the peanut butter mixture and smooth it out.

Cover the pies loosely with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.