Line a 12-cup muffin tin with muffin cups or spray each cup with a little bit of baking spray. Set aside.

With a food processor, blender, or ziplock bag and rolling pin, crush the cookies until they reach fine crumbs. Mix the crumbs with the unsalted butter until well combined.

Divide the cookie crust evenly among the 12 muffin cups, about 1-2 Tbsp per cup. Gently press the crumbs into the bottom of each cup to form a crust. Put the crust in the freezer while you make the rest of the pie.

In a separate bowl, whisk heavy whipping cream (with a standing mixer or handheld electric mixer) until soft peaks begin to form. Add in powdered sugar and vanilla extract. Whisk until stiff peaks form.

Divide the whipped cream in half. Half will be used for the pie filling and half will be used for the topping (store this half in the fridge until ready to serve).

In a medium or large bowl, use an electric hand mixer (or you can use a standing mixer) to beat the cream cheese until light and fluffy, about 1 minute. Add in the powdered sugar, espresso powder, salt, and vanilla extract. Beat until well combined.

Add in the melted chocolate and mix until all of the chocolate is combined.

Gently fold the whipped cream into the chocolate cream cheese mixture and mix until fully incorporated.

Put the filling into a large piping bag (you can use a gallon size ziplock bag as well) and pipe the chocolate filling into each muffin cup, filling about 3/4 of the way full.

Place the mini pies into the fridge for at least 4 hours, or overnight.

Before serving, pipe the remaining whipped cream on top of each pie and put a raspberry on top, if desired.