Give your dog one of our healthy and grain-free cheesecakes for dogs or make dog cupcakes with Puppy Cake Cheesecake Mix for dogs. These grain-free cheesecakes come complete with coconut crumble crust so you can have a dog bakery at home! Your dog can have their own birthday cake for dogs with Puppy Cake’s perfect dog treat recipes. These healthy treats for dogs require only hot tap water for a complete cheesecake for dogs. Refrigerate this cheesecake for the best dog treats your dog will ever eat!
Fed in moderation, Puppy Cake is a fun and healthy supplement to your dog’s diet. Try all seven flavors or our dog birthday cakes: grain-free peanut butter cheesecake, grain-free salted caramel cheesecake, peanut butter, red velvet, pumpkin, banana and carob.
Puppy Cake dog cake mixes come in grain-free, wheat free dog treats and whole wheat flavors. Our pet food is made with all natural, human grade ingredients, available in wheat free and grain free options and is made here in the USA. Your dog will love these homemade dog treats that take only minutes to prepare.
Makes 8 cupcakes or a 6 inch cheesecake.
Cheesecake: whole milk (lactose free), bakers cheese (non-fat milk solids, lactic acid and cultures), evaporated cane juice, gelatin, salt and natural salted caramel flavor.
Crust: coconut, carob and gelatin.
Contains milk and processed on facility that also processes peanuts.
Crude Protein (minimum) 12.3%
Crude Fat (minimum) 13.5%
Crude Fiber (maximum) 2.7%
Moisture (maximum) 3.5%
You will need:
Crust: ½ cup hot tap water
Cheesecake: 1 cup hot tap water
Cupcake pan with paper liners or 6” cheesecake springform pan or silicone cupcake pan
Coconut Crumble Crust
Place crust mix into a medium sized bowl and add 1/2 c of steaming hot tap water.
Stir until all water is absorbed.
Press crust mixture into cheesecake springform pan or into cupcake pan with paper liners.
Place cheesecake pan or cupcake pan into freezer while you mix the cheesecake. This will help to set the crust.
In a medium mixing bowl, stir cheesecake mix and 1 cup of steaming hot tap water for 2 minutes or until all lumps are removed.
Bring the pan with crust out of the freezer. Pour batter over crust.
Tap the pan on the countertop gently, 10 times. This evenly distributes the batter and removes air pockets.
Cover pan with plastic wrap and place pan into the refrigerator for at least 2 hours.
Remove from refrigerator and serve cheesecake cups or carefully remove springform pan and slice cheesecake to serve.
Storage: Cover and store in the refrigerator for up to 7 days or in freezer for up to 6 weeks.