1. Preheat oven to 350 degrees Fahrenheit.
2. Crumble the graham cracker crust and add to the bottom of 12 ramekins or mini mason jars.
3. In the bowl of an electric mixer, combine all filling ingredients. Add to jars and bake for 20 minutes. I recommend adding the filling using a piping bag so the finished desserts look neater and there’s no filling dripped on the sides.
4. Add all topping ingredients to a Ziploc bag. Using a meat mallet or the bottom of a pot, bang the filling to crush the nuts. Mix the ingredients together by smushing them around in the bag. Add to the top of each ramekin. Bake another 20 minutes.