Hotel Chocolat has just launched a tangy raspberry cheesecake drinking chocolate, and it couldn’t be better timed with the arrival of some much-needed spring sunshine this week.
The new flavour takes inspiration from a classic cheesecake and sits within the brand’s Patisserie Dreamer Love Match range. It blends real white chocolate flakes (with 36% cacao) to create a rich, creamy base, lifted with sharp raspberry notes and a gentle tang from cultured yoghurt. That yoghurt element is particularly clever, adding a subtle zing that really does make it taste like a “liquid” cheesecake.
The result is indulgent without feeling too heavy. The balance of raspberry, yoghurt and mascarpone-style flavours recreates that familiar dessert profile, but in a lighter, more refreshing way.
It’s a smart twist on a classic, transforming those creamy, fruity flavours into a hot chocolate that still feels comforting, just with a brighter, more spring-ready edge. Think of it as your favourite cheesecake in drinkable form — smooth, slightly tangy and very easy to sip.
And if you’ve ever wondered whether the Velvetiser is worth the hype, we can confirm it absolutely is. Our homes writer Jasmine swears by it, and I’m a big fan too. It creates that signature velvety texture every time, whether you’re making hot chocolate, iced drinks, matcha or even coffee.
Add this flavour to your next shop and you’ve got the perfect excuse for a sweet, berry-filled break in the sunshine.
Mel is the Senior Food & Drink Writer for Good Housekeeping UK, covering all the delicious new product launches that come her way, writing about food and drink topics, and curating gift guides for the best foodie products to buy. Alongside that, she can be found developing and creating cocktails for GH and holds her WSET Level 2 in Wine and Spirits. She was part of the Good Housekeeping Institute food testing team for over four years before moving over to the digital side, so knows a thing or two about great food products. You'll find her scouring the supermarket shelves in her spare time for new and exciting ingredients to experiment with in her kitchen.
