A quick no-bake treat for the hot summer nights: margarita cheesecake bars

1. Line a 9” x 9” baking dish with parchment paper. Leave strips hanging over the edges of the pan for easy lift out later.

2. In a large bowl, mix the crushed pretzels, coconut oil and sugar until well combined. Press the mixture into the bottom of the baking dish. Refrigerate for 10 minutes.

3. Beat cream cheese and powdered sugar on high in a large bowl with a hand mixer until the mixture is fluffy and light, about 2 minutes. Add half the lime zest and all of the remaining ingredients except the salt. Mix on low for about 30 seconds or until flavorings are well incorporated.

4. Spread the mixture evenly over the pretzel crust. Sprinkle the remaining lime zest and the pink salt over the top of the cream cheese filling.

5. Place in freezer for about 1 hour or until the mixture is firm. Use the parchment overhang to help lift the bars from the pan. Cut into 16 squares. Store in freezer, allow the bars to thaw up to 5 minutes before serving.