Step 1

In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar, stirring well.

Step 2

In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat cream cheese on high for about 1 minute, until creamy.

Step 3

Add powdered sugar and beat on medium speed for about 1 minute, until smooth. Gently fold in whipped topping, until blended.

Step 4

Place 17 silicone muffin liners in a muffin tin. Scoop cream cheese mixture into cups until three-quarters full.

Step 5

Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.

Step 6

Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down.

Step 7

Top with additional whipped topping and a fresh raspberry, if using. Can be served frozen or thawed in the fridge first and serve.

Step 8

Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.

Step 9

Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a raspberry, if using. Can be served frozen or thaw in the fridge first and serve.