Separate mini pie crusts and spread them out on a large table or counter.
In a large bowl, beat heavy cream wit a stand or hand mixer to stiff peaks, set aside.
In a separate bowl, beat all ingredients with a hand mixer or a spoon until combined. Fold in whipped cream by hand with a rubber spatula very well until fully incorporated and smooth. Distribute the filling into each pie crust evenly. Cover and refrigerate for 1-2 hours. Just before serving, top them off with some whipped cream and sprinkle some cinnamon on top.
Pies will stay fresh for up to 2 days. If you are making them ahead of time, don't top them off with whipped cream and cinnamon until just before serving.