I have about 25+ batches of cider under my belt, and have never racked it to secondary. I don't know why you think you'd get off flavors from dead yeast. If you age the beer at all, a good portion of the dead yeast are eaten by the active yeast, and the bit that's left is not nearly enough to cause autolysis in such a small batch. Autolysis is typically associated with high pressure levels in commercial sized batches from the sheer weight of the liquid on the yeast cake. I routinely age my ciders for about 8-12 weeks in primary and have no off flavors or issues.
I wouldn't worry too much about it either way. You don't need to do it if you want to save time, but if it makes you feel better, go for it.