Preheat the oven to 325°F (163°C). Line a standard cupcake pan with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until the crumbs are evenly moistened.

Add about 2 tablespoons of the crust mixture to each cupcake liner. Press firmly into an even layer, then place the pan in the refrigerator while preparing the remaining components.

Make the streusel by combining the flour, brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add the melted butter and stir until coarse, buttery crumbs form. Refrigerate while preparing the filling.

In a mixing bowl, beat the softened cream cheese with the sugar, alcohol-free vanilla, and flour until smooth and creamy.

Add the egg and mix only until incorporated. Avoid overmixing once the egg has been added.

Spoon the cheesecake mixture over the chilled graham cracker crusts, filling each liner approximately two-thirds full.

In another bowl, toss the finely chopped apples with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch until evenly coated.

Divide the apple mixture among the cheesecakes. Gently press the apples into the cheesecake filling so the topping stays in place.

Generously sprinkle the chilled oat streusel over each cheesecake.

Bake the Apple Crisp Mini Cheesecakes for 28–30 minutes, or until the edges are set while the centers remain slightly soft.

Allow them to cool in the pan for about 30 minutes. Transfer to the refrigerator and chill thoroughly before serving.

Drizzle with alcohol-free caramel sauce just before serving.