Prep your tools: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. If making individual portions, set out silicone muffin cups or small ramekins.

Soften the base: In a large bowl, beat the cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the peanut butter and beat again until fully combined.

Sweeten and season: Add the powdered sweetener, vanilla, and sea salt. Mix until smooth. Taste and adjust sweetness to your preference.

Optional richness: If using, beat in the melted butter. This adds a velvet finish and helps the dessert set with a faint fudge-like snap.

Whip the cream: In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat—stop when it holds shape but looks satiny.

Fold for fluff: Gently fold the whipped cream into the peanut butter mixture in two additions. Use a spatula and light strokes to keep the mixture airy.

Fill the pan: Spread the mixture evenly in the prepared pan. Smooth the top with an offset spatula or the back of a spoon.

Optional chocolate drizzle: Melt the sugar-free chocolate chips and lightly drizzle over the surface. Drag a toothpick through the lines for a simple swirl.

Chill to set: Refrigerate for at least 3 hours or freeze for 60–90 minutes, until firm enough to cut cleanly.

Slice and serve: Lift the dessert out using the parchment. Cut into squares or bars with a sharp knife. Garnish with crushed peanuts or a pinch of flaky salt if desired.