No-Bake Peanut Butter and Banana Cheesecakes

I decided to prepare this recipe in individual cups, that way I made only the number of servings I needed and the portion size was already sorted out for me. With no leftovers, there was no temptation to eat more later. I'm glad my kids enjoyed this because I've been know to clean their plates (if you know what I mean). Something I've had to learn not to do.

Peanut Butter Banana Cheesecakes
Makes 3 servings

Ingredients
1/2 an envelope unflavoured gelatin
1 tablespoon boiling water
1/4 cup regular cream cheese, softened
1/8 cup confectioners sugar
1 tablespoon smooth peanut butter
1/2 teaspoon vanilla extract
3/4 cup Cool Whip, thawed
3 graham crackers, crushed
1 medium banana, thinly sliced
1/2 tablespoon chocolate chips, melted
3 salted peanuts

Directions

1. Dissolve the gelatin in boiling water and allow to cool. This gelatin mixture is optional, it just firms things up a little. Leave it out if you want, your dessert will just be a little creamier. I always use lemon gelatin in my cherry cheesecake for extra flavour, but I didn't think it would go very well with peanut butter.
2. In a small bowl, whisk together cream cheese, confectioners sugar, peanut butter and vanilla until smooth. Whisk in cooled gelatin mixture if using.
3. Stir in the Cool Whip and set aside.
4. Reserve a little bit of the crushed graham crackers and a few slices of banana for the garnish. Divide the rest of the cracker crumbs among 3 glasses or ramekins. Arrange banana slices on top of graham crackers.
5. Divide the cheese mixture among the glasses and use a spoon to spread it out a little. 
6. Drizzle the melted chocolate over the cheesecakes, then, sprinkle the reserved crackers on top. Decorate with a peanut and a banana slice. Chill for at least an hour before serving.