Get the recipe:
For the crust
4 packs Wildway Pineapple Mojito Snack Mix*
½ tbsp coconut oil, melted
For the cheesecake filling
2 block cream cheese, softened
½ c. coconut sugar
2 tbsp premium silver tequila**
1 fresh lime, juiced
1 lime, zested
½ tsp vanilla extract
Optional: additional snack mix to garnish, lime slices, sprinkle of salt
*1 c. Wildway Coconut Cashew Granola works well too!
**If you don’t have tequila you can substitute vodka
1. In a food processor, combine crust ingredients and pulse until sticky ball forms. Line a 9x9 pan with parchment paper and press the mixture into an even layer in the bottom of the pan. Place the pan with the crust in the freezer for 10 minutes.
2. In large bowl, combine all cheesecake filling ingredients and mix until smooth and combined. Remove the crust from the freezer and spoon the cream cheese filling atop the crust, spread evenly. Top with more granola and place back in the freezer for 1 hour.
3. Remove the parhcment paper and slice the cheesecake into small squares. Serve chilled and with a little more tequila for good measure!
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