Description

This Malibu Sunset Cheesecake is a tropical dream baked into layers of creamy coconut-rum cheesecake, stacked in sunset shades of pink, yellow, and white. With a buttery graham cracker crust, velvety coconut milk, and a splash of Malibu rum, it’s as stunning as it is flavorful. Perfect for summer parties or anytime you need a taste of the islands. Crowned with whipped cream and a cherry, this cheesecake brings serious vacation vibes to your table. Don’t just bake—make a statement!

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
⅓ cup Malibu coconut rum
¾ cup full-fat coconut milk

For the Coloring Layers:

Red food coloring
Yellow food coloring
Optional: a drop of pink or orange gel for a blended effect

For the Topping:

1 cup whipped cream
Maraschino cherries
Optional: toasted coconut flakes for garnish

Instructions

Preheat the oven to 325°F (163°C).
Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated. Stir in vanilla, Malibu rum, and coconut milk until the batter is silky.
Divide and color the batter evenly into three bowls. Leave one portion uncolored (white), tint one pink/red, and color the third yellow.
Layer the batter carefully over the cooled crust: Start with pink/red, then yellow, and finish with white, smoothing each layer gently.
Wrap the pan in foil and place it in a larger pan. Add hot water to create a water bath.
Bake for 50–60 minutes until the center is just slightly jiggly.
Cool in the oven with the door cracked for 1 hour. Remove and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Top with whipped cream, cherries, and toasted coconut before serving.

Notes

For a non-alcoholic version, replace the rum with 1 tsp coconut extract and increase the coconut milk slightly.
Full-fat coconut milk is best for creaminess—avoid using light versions if possible.
To get sharp, clean slices, dip your knife in hot water and wipe between cuts.
Make it the day before for best results—this cheesecake sets beautifully overnight.

You can skip the food coloring for a more natural look—it’ll still taste like paradise!