Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. If using silicone molds, no lining needed.

Make the crust: In a bowl, mix almond flour, powdered sweetener, melted butter, vanilla, and a pinch of salt until it resembles damp sand. Press firmly into the lined pan to form an even layer. Chill for 10–15 minutes while you make the filling.

Whip the cheesecake base: Beat softened cream cheese with powdered sweetener on medium speed until smooth and fluffy, about 2 minutes. Add heavy cream, vanilla, and salt. Beat again until creamy and spreadable, about 1 minute more. Avoid over-whipping to prevent air pockets.

Spread the filling: Spoon the cheesecake mixture over the chilled crust. Smooth the top with an offset spatula for an even layer.

Make the peanut butter swirl: In a small bowl, stir peanut butter with optional sweetener, melted coconut oil or butter, vanilla, and a pinch of salt until glossy and pourable. If too thick, warm for 10–15 seconds in the microwave.

Create the swirl: Dollop small spoonfuls of the peanut butter mixture over the cheesecake layer. Use a toothpick or butter knife to gently swirl without overmixing. You want distinct ribbons, not a uniform blend.

Chill: Cover and refrigerate for at least 4 hours, or until fully set. For cleaner cuts, chill overnight.

Optional chocolate drizzle: Melt sugar-free chocolate chips with coconut oil in short microwave bursts, stirring until smooth. Drizzle over the chilled slab and let set 10 minutes.

Slice into bites: Lift the slab using the parchment overhang. Cut into 25–36 small squares, depending on your preferred size. Wipe the knife between cuts for neat edges.

Serve: Enjoy cold or slightly softened at room temperature for 5 minutes. The texture should be creamy with a satisfying peanut butter ripple.