No-Bake Vegan Pumpkin Cheesecake

This delicious pumpkin cheesecake recipe has one very surprising ingredient… Ready for it? Cauliflower! You won’t taste it, but cooked cauliflower adds a creamy texture when blended with the other ingredients. More importantly, it offers a healthy dose of fiber. “Getting fiber in your dessert is really great because it binds with excess fat to pass through your GI tract more easily,” says Sarah Greenfield, RD. Pumpkin isn’t only a delicious seasonal ingredient for fall. It’s high in vitamin A and beta-carotene, which are great for eye health and keeping skin hydrated. “Your body absorbs vitamin A more readily when it’s eaten with fat, so the combination of pumpkin, cashews, and coconut works really well together,” Sarah adds. “Also, the fact that you’re not baking this pumpkin cheesecake will preserve the nutrients.” Sweet! The best part? It’s easy and quick to make. See for yourself!