Sugar-Free and Gluten-Free Chocolate-Vanilla Pumpkin Cheesecake

By the Merrymaker Sisters, HCTP February 2014

Looking for a decadent and healthful treat for the holidays? You’ve found your recipe! This deliciously creamy dessert is the perfect way to end your next holiday meal. It’s sure to satisfy that quest for a sweet without all the bloat and aches that come with store-bought sweets.



For the base

  • 2 cups blanched almond meal
  • 1 cup desiccated coconut
  • 1/4 cup raw cacao powder
  • 3-1/2 oz butter or coconut oil, softened
  • 1/4 cup erythritol (or your choice of natural sweetener)
  • 1 tsp 100% vanilla extract
  • pinch of salt

For the filling

  • 1 lb cream cheese
  • 1-1/2 cups pumpkin puree (see instructions)
  • 1/2 cup rice malt syrup (or your choice of natural sweetener)
  • 2 tsp 100% vanilla extract
  • 4 eggs
  • 3-1/2 oz sugar-free chocolate, melted


  1. To make pumpkin puree, boil peeled and chopped pumpkin until soft, then blend until smooth and allow to cool.
  2. Line an 8-inch springform cake tin and preheat oven to 340°F.
  1. For the base: Place all ingredients into a blender or food processor and blend until a smooth butter forms.
  2. Transfer to the prepared tin and press evenly, covering the entire base. Refrigerate.
  3. For the filling: Place cream cheese, pumpkin puree, rice malt syrup, and vanilla extract into a blender on super low until combined.
  4. Slowly add one egg at a time, continuing to blend on low.
  5. Pour half the mixture into a bowl and slowly whisk in the melted chocolate.
  6. Take the base out of the fridge and carefully pour the chocolate filling on top.
  7. Then, slowly drizzle the vanilla filling into the chocolate. Using a spoon, marble the cake.
  8. Bake for 60 minutes or until the top doesn’t wiggle in the center.
  9. Turn off the oven and open the door slightly for 15 minutes, allowing the cake to cool slowly.
  10. Take out of the oven and allow to cool completely.
  11. Place into the fridge for at least two hours or overnight before releasing the springform, slicing, and serving.

Emma and Carla Papas are the creators of the Merrymaker Sisters, a platform of healthy products, services, and programs dedicated to helping women love their bodies as they are. After discovering the benefits of eating real foods, they started sharing their way of life with others and decided to pursue their newfound passion full-time. They went on to create the mobile app Get Merry, publish the healthy cookbooks Make It Merry and Get Merry, host the #GetMerry podcast, and have developed an online yoga, Pilates, and body positivity studio, MerryBody. You can find more from these incredible sisters on their website and Instagram @themerrymakersisters.

Screen Shot 2018-11-06 at 9.49.34 AM.png

Want more holiday treats? Check out this Apple-Quinoa Crumble straight from The Integrative Nutrition Cookbook!

Are you an IIN grad with recipes worth sharing? Submit them to us here!
Interested in becoming an Integrative Nutrition Health Coach? Click here to learn more!


Leave a Reply