8 ounces Neufchatel (or regular or vegan cream cheese)
4 ounces Coconut Whipped Topping
1/2 Cup Justin's Honey Peanut Butter
1/2 Cup Maple Syrup
1 Cup Oat Flour
In a large bowl, beat together cream cheese, peanut butter and whipped topping. Set aside.
In the bowl of a food processor, combine peanut butter, maple syrup, and oat flour. Process until mixture forms a dough-like consistency.
Press crust into the bottom and sides of four small tart pans. Spread the peanut butter cheesecake filling over the crust and top with chopped peanut butter cups. Chill at least one hour and keep refrigerated until ready to serve.