Preheat your oven to 325°F (163°C).

Line a 12-cup muffin tin with paper or silicone cupcake liners. Set aside.

Pro Tip: Paper liners are easiest to remove after chilling, but silicone ones give a super clean edge if you’re serving them unwrapped.

In a small bowl, combine 1 cup graham cracker crumbs and 2 tablespoons brown sugar.

Stir in 4 tablespoons of melted butter until the mixture resembles wet sand.

Scoop about 1 tablespoon of the crust mixture into each lined muffin cup.

Use the bottom of a small glass or spoon to press the crust down firmly and evenly.

Pro Tip: Pack the crust well—it helps the mini cheesecakes hold together when removed from the liners.

Bake the crusts for 5 minutes, then remove and let cool while you make the filling.

In a large mixing bowl, beat 16 oz of softened cream cheese until smooth (about 1 minute).

Add 1/2 cup granulated sugar and beat again until creamy and well combined.

Mix in 1 teaspoon vanilla extract and 1/4 cup sour cream.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Pro Tip: Don’t overmix once the eggs are in—it can cause the cheesecakes to puff too much and crack.

Divide the cheesecake batter evenly among the crusts, filling each cup about 3/4 full.

In a small saucepan over medium heat, combine the diced apples, 2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon lemon juice.

Stir frequently and cook for about 5–7 minutes until the apples are tender but not mushy.

Remove from heat and let cool slightly.

In a medium bowl, mix 1/2 cup oats, 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.

Add the cold, cubed butter. Use your fingers or a pastry cutter to work it into the mixture until it forms coarse crumbs.

Pro Tip: The crumble should clump slightly when you squeeze it in your hand. If it’s too dry, add 1 more tablespoon of cold butter.

Spoon about 1 tablespoon of the cooked apples on top of each cheesecake.

Sprinkle a generous amount of the oat crumble over the apples, pressing lightly so it sticks.

Bake at 325°F for 18–22 minutes, or until the centers look set and no longer jiggly.

Remove from the oven and cool in the pan for 20–30 minutes.

Pro Tip: Don’t worry if they puff up a bit—they’ll settle as they cool.

Once mostly cooled, transfer to the fridge and chill for at least 3 hours (overnight is best!).

Carefully remove the liners from each cheesecake before serving (if desired).

Optional: top with whipped cream, a drizzle of caramel, or an extra sprinkle of cinnamon.

These are best enjoyed cold, but they’re still delicious at room temperature!