We firmly believe that there’s no better way to celebrate pretty much anything than with a festive cocktail in one hand and a delicious baked good in the other. So, naturally, when we caught wind of a foolproof cheesecake recipe that combines sweets and booze, well, we felt like we’d walked into our own surprise party. Made with just six ingredients — including a liberal splash of Malibu rum — we're going on record saying that the mouthwatering dessert is officially our go-to for every birthday, bridal shower, and any-old-time party we’re invited to this summer. Try out the recipe, below, and prepare to join our (slightly tipsy) movement.
6-Ingredient Boozy Cheesecake
Makes one 8-inch dessert
Ingredients
2 8-oz blocks of cream cheese, room temperature
1/2 cup sugar
3 eggs
1/4 cup heavy cream
1/3 cup Malibu rum
8-inch store-bought graham-cracker crust
Whipped cream (optional)
Coconut shavings (optional)
Instructions
1. Preheat oven to 300°F. 2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy. 3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum. 4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center. 5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight. 6. Serve chilled. If desired, garnish with whipped cream and coconut shavings. Ed. note: So impressed you want to make it again? This time, try subbing in Malibu Peaches n’ Cream for the plain kind + 1 tsp vanilla paste or extract.
6-Ingredient Boozy Cheesecake
Makes one 8-inch dessert
Ingredients
2 8-oz blocks of cream cheese, room temperature
1/2 cup sugar
3 eggs
1/4 cup heavy cream
1/3 cup Malibu rum
8-inch store-bought graham-cracker crust
Whipped cream (optional)
Coconut shavings (optional)
Instructions
1. Preheat oven to 300°F. 2. In a stand mixer or using a hand blender, whisk together cream cheese and sugar until they are light and fluffy. 3. Add eggs one at a time. Once they’re incorporated, add the cream, followed by the rum. 4. Pour mixture into crust and bake for 45–50 minutes or until the cheesecake is just set. It may still be a bit wobbly in the center. 5. Allow the cheesecake to cool to room temperature before refrigerating; let rest overnight. 6. Serve chilled. If desired, garnish with whipped cream and coconut shavings. Ed. note: So impressed you want to make it again? This time, try subbing in Malibu Peaches n’ Cream for the plain kind + 1 tsp vanilla paste or extract.
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