Measure cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract and salt into a small mixing bowl. Beat ingredients together with an electric mixture on medium high for 2-3 minutes (until smooth), stopping to scrape the sides of the bowl with a spatula when necessary. Line a drinking glass with a small Ziploc bag and use a spatula to transfer ingredients into the open baggie. Remove from the glass and zip closed, cut off one corner of the bag at the very tip to create a small opening. (*Note: make sure you cut off only the VERY tip of the bag. you don't want a very big opening. You can go back later and cut a little more if necessary).
Squeeze cheesecake mixture from bag into a 24 count silicone mini muffin pan until each cavity is about two thirds full. Use a food processor to crush your peanuts into small crumbs. (If you don't have a food processor you can also put your nuts into a Ziploc bag and crush them with a rolling pin/drinking glass or mince them up with a knife).
Melt 2 tablespoons of coconut oil (the remaining ½ tablespoon will be added to your chocolate drizzle) and add it to the peanut crumbs. Stir until well combined and then fill muffin pan cavities to the top with mixture. (*Tip: it's helpful to stir the peanuts and oil on occasion while portioning out to keep ingredients evenly distributed).
Freeze for 2 hours (or overnight).
Once fully frozen, line a baking sheet with parchment paper and pop cheesecake bites out of the muffin pan. Arrange them on the baking sheet.
Measure chocolate chips and remaining ½ tablespoon of coconut oil into a small, microwave safe bowl and melt. Drizzle melted chocolate over your cheesecake bites.
Eat immediately or freeze/refrigerate your bites until you are ready to enjoy!