Ingredients
Equipment
Method
- Place the rolled oats in a food processor and pulse until finely ground.
- Add the applesauce and pulse until the mixture resembles a soft, crumbly dough.
- Divide the oat mixture between small silicone muffin molds and press it firmly into the bottoms to create a thin crust.
- Add the softened cream cheese, Greek yogurt, and pumpkin puree to a mixing bowl.
- Beat the ingredients until smooth and creamy with no large lumps remaining.
- Spoon the cheesecake filling over the prepared oat crusts and smooth the tops with a rubber spatula.
- Refrigerate for at least 3 hours, or until the cheesecakes are firm enough to remove from the molds.
- Remove from the molds and serve a small portion once fully chilled.
Recipe Notes
- Always check the cream cheese and yogurt labels to make sure they contain no xylitol or other unsafe sweeteners.
- Use plain pumpkin puree rather than pumpkin pie filling.
- This recipe is intended as an occasional dog treat and is not a substitute for a complete and balanced diet.
- Because this cheesecake contains dairy, introduce a small portion first if your dog does not regularly eat dairy products.
- Keep the cheesecakes refrigerated and use within a few days. They can also be frozen for longer storage.
