In a large mixing bowl, beat the cream cheese, peanut butter, and powdered sugar together on medium speed for about two minutes until the mixture is light and fluffy.

Gently fold the mini chocolate chips into the peanut butter mixture using a spatula.

Cover the bowl with plastic wrap and refrigerate the filling for about two hours.

Once chilled, use a small cookie scoop to portion the filling and roll each portion into smooth, round balls.

Place each ball onto a parchment-lined baking sheet, keeping them spaced apart.

Transfer the baking sheet to the freezer for 20 to 25 minutes to firm up the bites.

Set up a double boiler by filling a pot with an inch of water and placing a heatproof bowl on top.

Heat the water over medium-low heat, avoiding boiling.

Add the chocolate wafers to the bowl and let melt slowly, stirring occasionally until fully melted.

Remove from heat and let cool for a few minutes before dipping.

Using a fork, dip each frozen cheesecake bite into the melted chocolate, coating all sides and tapping off excess.

Place the dipped bites back onto the parchment paper to set.

Transfer the tray to the refrigerator for 5 to 10 minutes to let the chocolate shell harden.