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Malibu Sunset Cheesecake

How to Make Cheesecake with Malibu Rum

slice of malibu sunset cheesecake on white plate

If you are looking for a delicious cheesecake that is packed full of flavor and has a little bit of boozy kick to it too, look no further!

This Malibu Sunset Cheesecake is the perfect boozy dessert that is sweet, delicious and pretty to look at too.

Make this homemade cheesecake and be the talk of the next party!

slice of boozy malibu sunset cheesecake on white plate

If you looking for another cheesecake recipe try our No Bake Starburst Cheesecake

slice of malibu sunset cheesecake on white plate


  •  The Whipped Cream Tip makes a beautiful fluffy dollop of Frosting on the Cheesecake.  If you’ve never used this tip before, it’s not hard to do.  Practice using the tip after you’ve made the Frosting, placed the tip in the Pastry bag, and filled the bag with Frosting.  Place a large piece of Parchment paper on the counter, and using the Pastry bag and Tip, Pipe practice dollops all over the Parchment paper.  Then, using a spatula, scrape the Frosting back into the Pastry bag, and place in the refrigerator for about 10 minutes before piping onto the Cheesecake.
  • Make sure to lay the fresh fruit – Cherries and Orange Slices on paper towels so the juice is soaked up, and doesn’t run all over the Cheesecake prior to placing on top.
  • You can make this ahead and keep it in the refrigerator for 24 hours before serving; I would recommend placing the Fruit on the top right before serving. 
  • You’ll also need cake container big enough, or tall enough to cover the Cheesecake, and make sure it’s airtight in the refrigerator. 
  • You can also freeze the Cheesecake for up to 30 days, but not decorated.  If freezing, you’ll need to wrap in Parchment, then in Foil, tightly, and thaw in the refrigerator for 2 days before serving.  You’ll need to decorate before serving, or the day before, and leave in the refrigerator in an airtight container until time to serve. 
colorful malibu sunset cheesecake on pan

Malibu Sunset Cheesecake

COURSE: Dessert
Servings 10
PREP TIME: 10 minutes
COOK TIME: 1 hour 30 minutes
TOTAL TIME: 9 hours 40 minutes
How to make a delicious sunset cheesecake with Malibu rum


For The Crust

  • 12 Graham Crackers – crushed
  • 6 Tablespoons of Butter – melted
  • 1 Tablespoon of Sugar

For The Cheesecake Layers

  • 1/2 cup of Whipping Cream
  • 4 packages of Cream Cheese – 8 ounces each
  • 2 cups of Sugar
  • 1 Tablespoon of Vanilla
  • 4 Eggs
  • 1/2 cup of Flour
  • 1/3 cup of Malibu Rum
  • 1 Tablespoon of Maraschino Cherry Juice
  • Pink Food Coloring Gel
  • Red Food Coloring Gel
  • Orange Food Coloring Gel
  • Maraschino Cherries – to decorate
  • 1 large sweet Orange – Sliced – to decorate

For The Frosting

  • 1 package of Cream Cheese – 8 ounces – softened
  • 1 stick of Butter – Softened
  • 1/4 cup of Heavy Whipping Cream
  • 1 teaspoon of Vanilla
  • Pinch of Salt
  • 1 32 ounce package of Powdered Sugar
  • Bright Yellow Food Coloring Gel


  • 9 inch Spring-form Pan
  • Parchment Paper
  • Stand Mixer
  • Pastry Bag
  • Mixing Bowls


  • Preheat the oven to 325 degrees, and make sure the oven rack is in the middle of the oven.
  • Place the Graham Crackers in a food processor or blender, and pulse until you have fine crumbs.
  • Place the Butter in a bowl, and microwave for about 30 seconds, or until the Butter is melted.
  • Pour the Graham Cracker Crumbs into the bowl of melted butter, and add the Sugar on top of the crumbs. Stir together until the crumbs are coated in the Butter.
  • Line the Bottom of a 9 inch Spring-form pan with Parchment Paper, and pour the Crust mixture on top of the Parchment, and press evenly into the bottom of the pan with the back of a large spoon. Set aside.
  • In the mixing bowl of a stand mixer, add the Cream Cheese, Whipping Cream, Sugar, Vanilla and Eggs, and mix on low until blended. Turn up the Mixer to medium high, and mix well. Scrape down the sides of bowl and mix again to make sure the batter is smooth.
  • Add the Flour and Rum, and mix on low until blended into the batter. Scrape down the sides of the bowl, and turn the mixer speed up to medium high, and blend until well mixed.
  • Divide the Batter into three equal amounts, using 2 bowls, and pour 1/3 of the Batter into each bowl, and leave 1/3 of the Batter in the mixing bowl.
  • In one bowl, add the Tablespoon of Cherry Juice, and stir to mix. Add several drops of Pink Food Coloring Gel, and then 2 or 3 drops of Red Food Coloring Gel, and stir well. Stir until the Food Coloring Gel is completely mixed, and you should have the pinkish red layer; if the color is not bright enough, add more pink, and a little more red Food Coloring Gel to the bowl, and stir well, until you get the desired color.
  • In the other bowl, add the Orange Food Coloring Gel until you get a bright Orange color.
  • Starting with the Pink Batter, pour the Pink Batter into the Spring-form pan, on top of the Graham Cracker Crust. Pour the Orange Batter on top of the Pink Batter, pouring in the middle of the pink batter. Pour the White Batter in the Mixing bowl right in the middle of the Orange Batter – Batter will move around in the pan, and that’s okay, it will make the layers and colors very similar to the Malibu Sunset Cocktail, only as a Cheesecake.
  • Carefully place the Spring-form pan in the oven, right in the center of the oven. Place a small dish of Water right underneath the Cheesecake/pan.
  • Bake the Cheesecake for about 1 1/2 hours, to 1 hour and 45 minutes, or until the Cheesecake is no longer runny in the center, and only wobbles a little in the center when jiggled. You’ll need to watch the Cheesecake after about an hour, to jiggle the pan just slightly, and when it’s ready to take out, the center will only wobble a little, like Jell-O when it’s set, or firm. If the Cheesecake still appears really wiggly in the center, or runny, it’s not done. Continue to bake until the center is a Jell-O like consistency.
  • When the Cheesecake is done, turn off the oven, and leave the Cheesecake in the Oven for 10 minutes, then remove the pan from the oven to a wire rack, and cool completely. When Cool, wrap in Parchment Paper, and Aluminum Foil, and place in the Refrigerator overnight.
  • The next day, make the Butter Cream Frosting:
  • Place the softened Cream Cheese, and Butter in the mixing bowl of a stand mixer, and mix until completely smooth and creamy. Add the Whipping Cream, Vanilla, and Salt, and mix until smooth and creamy. Add the Powdered Sugar 1 cup at a time, blending between additions, until all the Powdered Sugar has been added. Add several drops of bright Yellow Food Coloring Gel to the Frosting, until you have a bright Yellow color.
  • Using a large Whipped Cream Tip, place the tip in a pastry bag, and fill the bag with the Frosting.
  • Remove the Cheesecake from the refrigerator, and remove the Spring-form from the pan.
  • Place the pan on a Cake Stand, or Cake Plate, and pipe the Frosting on the top of the Cheesecake, around the edges, and in the center, making big fluffy dollops all around the Cheesecake.
  • Place Maraschino Cherries on top of the Dollops, and Orange Slices between Dollops of Frosting, so that each piece has the Fruit garnish served.
  • Place the Cheesecake back in the refrigerator until time to serve.
  • Cut in 2 inch pieces, serve, and enjoy!
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