This easy no-bake MargaritaCheesecake is gluten-free, dairy-free, and naturally sweetened—perfect for hotsummer days and nights. It’s sweet, salty, and tangy, with a nutty coconut-datecrust and a creamy, electrolyte-infused filling. Enjoy a slice of healthyindulgence that supports gut health and hydration while skipping the refinedsugar. It stores beautifully in the freezer for quick summer treats.
2packets Citrus Salt LMNT electrolyte powder, (See Note)
Garnish
Fresh berries, (optional)
Instructions
If your dates are not very soft, soak them in hot water for about 30 minutes and then drain them.
Grease a 6-inch springform pan with coconut oil and set it aside.
In a food processor, combine the hazelnuts, coconut, and salt. Process until it looks like fine crumbs. Add the dates and process until the mixture holds together when you squeeze it. Firmly press it into the prepared springform pan and put it in the freezer.
Wash or wipe out the food processor. Put the cashews, coconut oil, honey, and LMNT in and process until smooth. If needed for smoothness, blend in a couple drops of water. Remove the crust from the freezer, and spread the filling on top of the crust. Cover and place in the freezer for 3 to 4 hours until set.
Defrost for 30 minutes prior to serving. If desired, top with berries.
Store in the freezer for up to 2 months or in the refrigerator for up to one week.
Notes
No LMNT? No problem. Try this DIY, vegan substitute. To swap for 2 packets of LMTN, combine 2 teaspoons finely grated lemon zest, 1 teaspoon sea salt, and 1/4 teaspoon of citric acid in a mortar. Use the pestle to gently crush and combine, releasing the lemon’s aromatic oils. The citric acid is optional but adds extra tang to better mimic the flavor of Citrus Salt LMNT.