Line 12 cups of a mini muffin pan with paper liners.
Beat the cream cheese and peanut butter until the mixture becomes smooth and creamy.
Add the powdered sweetener, vanilla, and salt. Continue mixing until evenly combined.
Whip the heavy cream in another bowl until stiff peaks form, then fold it into the peanut butter mixture.
Divide the filling among the prepared cups and smooth the tops. Refrigerate for at least 2 hours.
Melt the chocolate with coconut oil if desired, then drizzle it over the chilled cheesecake bites before serving.
