Start with the graham cracker crust by combining the graham cracker crumbs, cinnamon, sugar, and melted butter in a mixing bowl. Stir until the crumbs are evenly coated and resemble wet sand. Line a muffin tin with paper liners, using about 12. Press the crumb mixture firmly into the bottom of each liner to form a solid base. Refrigerate for about 15 minutes while you prepare the apple filling.

Now, let’s prepare the apple filling for your Apple Crisp Mini Cheesecakes. Begin by peeling and dicing the apples into small pieces, ensuring they are roughly uniform for even cooking. In a separate bowl, toss the diced apples with freshly squeezed lemon juice, light brown sugar, and a dash of cinnamon. This step not only enhances the flavor but also prevents the apples from browning. Set the mixture aside to allow the flavors to meld.

Next, craft the cinnamon-oat streusel topping. In a mixing bowl, whisk together the all-purpose flour, quick cooking oats, brown sugar, and cinnamon until combined. Pour in the melted butter and stir until the mixture forms coarse crumbs. The streusel should be crumbly but cohesive. Set this delicious mixture aside as you move on to the cheesecake filling, which will bring everything together beautifully.

For the cheesecake filling, take softened cream cheese and beat it in a large mixing bowl using an electric mixer until smooth and creamy, about 2 minutes. Gradually add sugar and flour, mixing until fully incorporated. Pour in the vanilla extract and crack in the egg, mixing gently until just combined. The resulting batter should be smooth and slightly thick. This luscious filling is the heart of your Apple Crisp Mini Cheesecakes, so be sure to mix well.

Now, it's time to assemble your mini cheesecakes! Preheat your oven to 325°F (160°C). Spoon the cheesecake filling into the chilled crusts, filling each liner about two-thirds full. Next, take the prepared apple mixture and distribute it evenly on top of the cream cheese filling, pressing down gently to ensure the apples are nestled in. Finally, sprinkle the cinnamon-oat streusel generously over the apples, creating a delightful layer that will bake to a crunchy finish.

Place the muffin tin in the preheated oven and bake for 28-30 minutes. You’ll know they are done when the edges appear set and the centers slightly jiggle but are no longer liquid. The streusel should turn golden brown and fragrant. Once baked, remove the tin from the oven and allow the Apple Crisp Mini Cheesecakes to cool in the pan for about 15 minutes before transferring them to a wire rack.

After allowing the mini cheesecakes to cool completely in the pan, refrigerate them for at least 2 hours, ideally overnight, to let the flavors meld and the cheesecakes firm up. This cooling time is essential for achieving the perfect creamy texture, making every bite a delight. If you need to, you can cover the cheesecakes loosely with plastic wrap to prevent moisture loss.

When you’re ready to serve your Apple Crisp Mini Cheesecakes, drizzle with your favorite caramel sauce and add a dollop of whipped cream on top for extra indulgence. These delightful treats are not only visually appealing but also pack a flavorful punch perfect for gatherings or cozy evenings at home, leaving everyone asking for seconds!