Delicious Cheesecake cups

Sometimes though, it's just good to be fat. In the good name of fatitude I present to you a truly decadent recipe that would make Caligula say "hey bro ease up" before electing his cat as Aedile. 

Ladies and gentleman:                   
                                                         The Cheesecake Cup.

By looking at this you gained 9 lbs.

What:
A sugar cookie crusted mini cheesecake with homemade blue/blackberry syrup dusted with cocoa and garnished with almond slivers. 

Why:
Some people just want to watch the stomach churn

How:

To tell you how this was made I must tell you of another devilish creation. 

The monstrosity above is a strawberry pie. The crust of said pie? Cinnamon rolls. Yes the frosting is that of cinnamon rolls (with cake frosting thrown in for color). As insane-genius as this is I cannot claim it as my own. 

My family in searches of Facebook and Pinterest discovered the idea of using cinnamon rolls as a pie crust. Initially it was apple pie, which we made and ate too quickly to photograph, and then the strawberry pie. 

These pies were delicious however they got me thinking. Immediately upon the success of the apple pie I thought of substituting the cinnamon rolls for sugar cookies and substituting the apple pie filling for cheesecake filling. 

After testing the waters further with the strawberry pie my stage was set. 

I couldn't go into this flabyss alone though I needed a friend, a compatriot, and most importantly someone to turn my ugly food presentable. 

My savior

So with my amazing helper along we began. 

The ingredients of our demise:

Cheesecake mix

Sugar cookie dough

Cocoa 

Powdered suger to act as a nonstick solution
for hands

Blueberries and blackberries (not pictured)

The first step in crafting the recipe was to mix the cheesecake...mix. After realizing the electric mixer was too hard to get to me and Marva took turns beating the mixture on "medium" (whisking very fast)

After it was sufficiently man powered the cheesecake mixture is placed in the fridge. If anyone reading this wishes to re-create we merely followed the recipe on the box. So learn to read.

It was then time to craft the cookie cups. To do this we scooped spoonfuls of the cookie dough in a muffin pan and spread the dough along the side. We rolled the dough in powdered sugar and powdered up our hands as we turned the dough into cups.  And by "we" I mean my friend Marva pushed me aside after I did a crap job. 

The early remnants of my horrible first ones

As she was doing this I helped out the only way I could.

beer and dessert go well together

When the cookies were done they were placed in the oven as indicated by the instructions on the dough.

While the cups were in the oven we then made the syrup to drizzle over top. And by we I mean of course

and of course

The syrup is fairly simple. Merely frozen blue and blackberries with water. You can also add lemon zest to taste if you so choose, we did.

 As Marva stirred away like mad on the addition of more sugar to our dessert I made sure the cups were setting correctly. I looked at the oven and immediately freaked out

The Rare Cookie Muffin

The cookie muffins thankfully reverted to a less perverse cookie cup after being removed from the oven happily.

Pictured: not a horrific muffin

After the cookies cooled we got the cheesecake mixture out of the oven and spooned it into the cups.

Optionally before the syrup sifting some cocoa before the syrup adds a stylish look and a hint of extra flavor to the mix. This is optional and course, but we of course did it.

And of course

The syrup is placed on the cups last after cooling and garnished with almond slivers. 

I also forgot to take pictures of the almond slivers
...whoops

With the cups finally done me and Marva relaxed in the only way we knew how.

Thank you for joining us on this journey to our eventual diabetes. And thank you to my good friend Marva for doing all the hard work.