Marbled Pumpkin Chocolate Cheesecake

[Here’s a visually impressive and truly decadent-tasting dessert to wow your guests. Marbled Pumpkin-Chocolate Cheesecake is also vegan, sugar-free, gluten-free, dairy-free, egg free and yeast-free. Suitable for Stage 3 and beyond on an anti-candida diet.]

glutenfree, vegan, sugarfree pumpkin chocolate cheesecake recipe

As I’ve mentioned before, my mom was a prodigious baker, and I pretty much learned how to bake at her elbow from the time I could stand and watch her at work at the kitchen counter. The flour would fly, the eggs would crack, the milk would slosh, and, if I was patient enough, eventually I got to lick the bowl–and the beaters. (They were worth waiting for).

Every Saturday evening, my parents played cards with a group of friends, who rotated hosting the evening. When it was my mom’s turn to host, my sisters and I would eagerly await the mid-evening break when “cake and coffee” was served and we could unobtrusively duck into the kitchen and snatch a few treats off the serving plates. Baked goods might include anything from cookies to her famous chiffon cake to  coffee cake or danish. (Never pie. Mom never did manage to master a flaky pie crust).

On occasion, when she was feeling particularly energetic or it was a special occasion, she ventured to make a cheesecake. On those nights, I was always bitterly disappointed, as I hated cheesecake and that meant I didn’t get to snack along with my sisters.

What’s that, you say? Hated cheesecake? What the heck was wrong with you, child?

It’s true. Until my late 20s or early 30s, I loathed the dense, rich, creamy base. I found it cloyingly sweet, and it left a thick, pasty patina on the roof of my mouth that I found intensely unappealing. Go figure. Who knew I’d grow up to adore cheesecake, often serving elaborate flavors (cookie dough, amaretto chocolate chip, caramel apple, Caramilk, or candy cane, to name just a few) during the Decade of the Dinner Party? I can only thank the power of maturing taste buds for this shift in affection that has allowed me to appreciate the wonders of cheesecake ever since!

gluten-free, candida diet, sugarfree pumpkin chocolate cheesecake on

Given my adult penchant for cheesecake, I was naturally distraught to think that I might never again enjoy one of the sweet, smooth, creamy cakes once I embarked on the anti-candida diet. But I need not have worried. It didn’t take long before I was experimenting in the kitchen and managed to come up with several vegan, sugar-free, egg-free and dairy-free versions of my own that rivaled the cheesecakes of old.

This Marbled Pumpkin Chocolate Cheesecake was designed to reproduce the same rich, thick, smooth and creamy texture of a New York style baked cheesecake rather than one of the airy, fluffy cheesecakes that are more mousse-like. I love being able to cut into a piece of cake with substance!

The chocolate marble is made from contrasting cheesecake batter rather than a syrup or melted chocolate within the cake. So you won’t miss a single bite of that decadent, cheesy filling.

If you love cheesecake–or even if you think you don’t–you want to give this beauty a try. It’s worth the time for a special occasion. Oh, and worth the wait to lick those beaters, too.

glutenfree, sugarfree, pumpkin chocolate cheesecake recipe

Disclosure: Some of the links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

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  1. Your welcome!
    And thanks to you for all you do!!!!
    Have a great day with you and yours!!!

  2. Can you suggest a good substitute for silken tofu? Unfortunately I’m allergic to soy

    • Unfortunately, in this recipe, the tofu is essential, so I don’t know of a substitute. Switching out the tofu would change the texture too much and it wouldn’t be “cheesecake” any more. You could try a raw cashew cheesecake instead, which would also be delicious, though. Here’s one recipe. 🙂

  3. Wow, this sounds amazing! I love that marbled look too. It really amps up the elegant factor.

  4. This is a STUNNING dessert, Ricki! I’m making my holiday cooking list and this just made the cut! 🙂

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