Abba Zaba Cheesecake

I love creating unique cakes for my dog Abba.

From a giant 1 foot cupcake with perfect-piped frosting to a pulled pork meringue pie. Abba (pictured below) is now technically a senior (who still acts like a puppy) so this dog-friendly cheesecake is enriched with anti-inflammatory extras. Make sure you have Honest Kitchen cookies on hand for this super tasty special treat your dog will go wild for.

Abba Zaba cheesecake

Ingredients

  • 2 cups the honest kitchen cookies Goat's Milk N' Cookies, Parmesan Pecks, or Bone Broth Bites
  • 1/4 cup coconut oil
  • 2 tbs hot water
  • 1 tsp cinnamon
  • 2 13 oz greek yogurt 2% or full fat
  • 2 8 oz Light cream cheese (room temperature)
  • 6 eggs
  • 1/2 cup Honey
  • 1/2 cup almond flour
  • 1/2 cup organic peanut butter
  • 2 tbs coconut oil optional for drizzle
  • 2 tbs peanut butter optional for drizzle

Instructions

  1. Preheat the oven to 325 and wrap the bottom of a springform pan with foil.
  2. Pulse Honest Kitchen cookies in a food processor until crumbled. Add in cinnamon and pulse once to mix.
  3. Add in ¼ cup coconut oil and hot water, pulse until combined/
  4. Press crust into the pan, and bake for 10 mins. Let cool.
  5. Add yogurt, cream cheese, eggs, and honey to a mixer. Blend at medium speed until combined. Change the speed to ‘low’ and sprinkle in almond flour.
  6. Remove half the batter, and add peanut butter. Stir in peanut butter until combined.
  7. Add batter to the crust, alternating between the white batter, and peanut butter batter.
  8. Cook for 60-70 minutes. Let cool overnight.

Recipe Notes

If desired, stir coconut oil and peanut butter for a drizzle. Serve in very small slices. Share with the neighborhood pups or freeze any leftovers.


Meet the Author: Carmen Velasquez

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