Preheat your oven to 325 degrees F and line a cupcake pan with paper lined muffin cups and set aside.

Mix together graham crumbs with sugar and cinnamon. Add in the melted butter and stir well using a fork. Take about 2 tablespoons of the mixture and press them in the bottom of the paper cups, then place in the fridge.

To prepare the topping, mix together the flour, quick oats, light brown sugar, cinnamon, and nutmeg. Add in the melted butter and mix well until it forms small crumbles, then place in the fridge until needed.

To make the filling, take a mixing bowl and beat until soft the cream cheese with vanilla, flour and sugar. Add in the egg and combine. Fill about 2/3 of the paper lined cups with the prepared filling.

In a different mixing bowl, add the finely chopped apples, lemon juice, light brown sugar, cinnamon, cornstarch, nutmeg and stir well to combine. Fill up the paper lined cups with the apple mixture almost to the top, then gently press the apples.

Finish by sprinkling cinnamon oat crumbs on top, then bake for about 28 to 30 minutes.

Let them cool for about 30 minutes in the pan, then place them in a container and store properly in the fridge.

Before serving, drizzle some caramel sauce on top. Enjoy!