Mini Blueberry Cheesecake For Your Pup
So you want to do some baking for your dog and looking for an easy recipe? Is it a special occasion?! Well this cheesecake recipe for dogs is easy and delicious. This mini blueberry cheesecake is the perfect treat for your dog those special occasion that you want to celebrate but yet want something pretty simple and quick. It was Dylan’s birthday and we like to celebrate. So we made these mini blueberry cheesecakes which he loves. And they are a great size for a special treat. 
Rainey got to share too
You can serve it as is, or if you are feeling extra festive, you can decorate it. We use a bit of freshly whipped cream on top for special occasions. You can use any hard dog treats that you like.
Just remember that this is only intended to be given as a special treat or snack. Treats should only constitute a small percentage of your pet’s daily food. If your pet is sensitive to fats, has any other health issues, or if you have any concerns, consult your pet’s veterinarian before making this cheesecake recipe for dogs.
Mini Blueberry Cheesecake For Your Pup
This mini blueberry cheese is the perfect treat for your dog when you are celebrating a special occasion. It's dog friendly and easy to make.
Ingredients
- ¾ cup dog treats, ground up
- 1 Tbsp butter, melted
- 8 oz cream cheese, softened
- 1 Tbsp honey
- 1 large egg, lightly beaten
- 1 cup frozen blueberries, thawed
Instructions
- Preheat oven to 350°F.
- Mix treat crumbs and just enough melted butter to combine well.
- Divide mixture into 9 silicone muffin molds. And press mixture firmly into the bottoms to form a little shell. Then set aside.
- Puree the blueberries. Then put through a fine-mesh sieve to get a smooth consistency. Set aside.
- Beat cream cheese, honey, and egg until smooth and creamy.
- Pour in the blueberry puree and beat until all combined. Scrapping down the sides of the bowl as needed.
- Divide the mixture evenly into the molds.
- Bake 12–15 minutes or until a tester comes out clean.
- Let cool at room temperature for 20 minutes.
- Refrigerate at least 1 hour before carefully removing them from the molds.
Notes
If you are feeling fancy, serve with whipped cream or whipped coconut cream.
Store in the fridge and feed over several days.
Nutrition calculation is based on the serving sizes for both Dylan (90 lbs) & Rainey (45 lbs) and doesn't include any whipped cream or other toppings. They each get 1 cheesecake each. Of course baking times and serving size will depend on the muffin tins that you use.
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