Add all ingredients for the topping to a small saucepan and melt on lowest heat on the stove top, stirring until it's smooth and well combined, taking care not to burn.
Allow to cool before adding to the cheesecake.
Prepare the filling:
Add all ingredients for the filling to a Vitamix and blend until it's creamy and smooth.
Adjust the spices and/or sweetener to your preference.
Add the filling to the cheesecake pan and spread it evenly over the crust.
After the topping has cooled, take a spoonful at a time and add small dollops to the top of the cheesecake mixture and using the tip of a sharp knife, swirl it around in circles for a marbled effect.
Place the cheesecake pan in the freezer for approximately 1-2 hours, or until it is firm/hardened.
Prior to serving, remove the cheesecake pan from the freezer and leave it on the counter top for 15-20 minutes, or until it's soft enough to cut.
Store in the freezer until ready to serve and do not leave it out for an extended period of time because it will get soft if left out at room temperature for too long.
Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.
The recipe and photographs for "Gluten-Free Vegan No-Bake Chocolate Marbled Pumpkin Cheesecake" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/vegan-no-bake-chocolate-marbled-pumpkin-cheesecake/