Form the Cheesecake Balls: Remove the chilled crusts from the freezer. Using a small cookie scoop or a spoon, scoop about 1 tablespoon of the cheesecake mixture. Gently flatten it in your palm. If using the mini muffin tin, place a small dollop of the remaining ½ cup peanut butter (you may need to slightly warm it to make it more pliable) in the center of the flattened cheesecake, then carefully shape the cheesecake around the peanut butter to form a ball, ensuring the peanut butter is fully enclosed. If you opted for the crust disks, place a crust disk on your hand, top with cheesecake mixture, then a dollop of peanut butter, and shape the cheesecake around it to form a ball with the crust on the bottom. Roll each ball smoothly. Place the formed cheesecake balls onto a parchment-lined baking sheet.
