Make the sopapillas: In a bowl combine flour, baking powder, salt. Cut in coconut oil until mixture resembles a crumble. Add warm water and mix until a dough forms. Allow dough to rest for 20 minutes.
Meanwhile, in a sauce pan on medium heat add 2 inches of coconut oil. Pull large walnut sized rounds off of dough. Roll into balls, then stretch into 2-3 inch discs. Once oil is hot, add discs to pan. Fry until golden on both sides, then place on paper towels to drain. Work in batches until all sopapillas are fried.
Make the filling: In a small bowl combine filling ingredients. Microwave for 15 seconds, until warm and easy to whisk together.
Assemble sopapillas: Slice sopapillas in half and top with a tablespoon or two of Margarita Cheesecake filling. Top, sprinkle with powdered sugar and serve.