Drizzle Cheesecake Jamaica puts fun twist on classic dessert
Published:Thursday | September 25, 2025 | 9:27 AMNyoka Manning/Gleaner Writer
Cheesecake reinvented, reimagined, and redefined. That’s the promise behind Drizzle Cheesecake Jamaica, the dessert venture owned by Aljermaine Robertson and Osania Campbell, two young entrepreneurs daring to transform a timeless treat into something fresh, fun, and irresistibly shareable.
“We wanted to do something new and different. Cheesecake is a well-loved dessert, but we thought, how can we make it exciting? That’s how we came up with the idea of cheesecake on a stick,” Robertson told Food. “Aljermaine had the idea, [and] I was there to support it every step of the way. We both brought it to life together,” Campbell added, her voice reflecting the pride of shared ownership.
Both graduates of the Montego Bay Community College, the pair combined their backgrounds in hospitality and tourism Management with Robertson’s culinary arts training to lay a solid foundation. Their early experiment – selling cheesecakes while working at JN Bank – was the first sign that the idea could stick. “We used to sell cheesecakes at work, and people kept asking when we’d bring more,” Campbell recalled. “That showed us there was something here.”
From those modest beginnings, Drizzle began to take shape. The name itself captures the essence of the product – cheesecakes dipped in chocolate, coated with sauces, and rolled in toppings. The menu spans playful and nostalgic options such as cookies and cream, Snickers, strawberry shortcake, coconut, and fruity pebbles. Customers then choose from sauces like mango, strawberry, caramel, milk chocolate, white chocolate, and rum cream – the runaway favourite.
“That final drizzle is what makes each bite pop,” Robertson said. “It’s the moment where the magic happens.” Customers are encouraged to mix and match, turning each order into a personalised creation. Seasonal offerings, inspired by customer feedback or social media trends, also make their way into the line-up, keeping the brand dynamic and relevant. Cookies and Cream, Fruity Pebbles, and Snickers remain the top sellers, but Fruity Pebbles stands out for Robertson. “It’s colourful and fun – it really represents what Drizzle is about.”
For first-time customers, Robertson suggests starting safe. “Everybody knows cookies and cream – it’s a classic. But if you’re not a chocolate fan, fruity pebbles will blow you away.”
From the outset, the pair positioned Drizzle as a premium dessert brand, where presentation matters just as much as taste. “We want every encounter with Drizzle to be an Instagram moment, something people are excited to share,” Robertson explained. With no physical storefront yet, social media has become their shopfront, marketing tool, and community hub all in one.
Still, the journey has not been without obstacles. “One of our biggest challenges has definitely been funding,” Campbell admitted. “We’re two young people without wealthy backgrounds, trying to climb the ladder of success.” Getting supermarket placements has also been a tough hurdle. Drizzle is currently available in Rainforest Seafood Market and Grand Depot Supermarket in Montego Bay, but expanding islandwide remains a top priority. “We’re stepping out of our comfort zone and going into stores, talking to managers, knocking on doors. It’s not easy, but it’s necessary,” Robertson emphasised.
STEADY SUPPORT
What fuels them is the steady support of their customers. Campbell shared a moment that has stayed with her: “A woman travelled all the way from St Elizabeth to Montego Bay just to buy Drizzle cheesecake. By the time she reached home, the sauce had melted, but she still tagged us online, saying how much she enjoyed it and wishing we’d come to St Elizabeth soon. That kind of love keeps us going.”
Their official debut at the Health, Hair & Beauty Expo (HHBE), held at the National Arena from 31 May to 1 June 2025, marked a real turning point. “We started slow, but once the first customer came, we were busy for two straight days,” Robertson recalled. Building on that momentum, Drizzle joined the HHBE Pop College Tour, which kicked off yesterday at the University of Technology and continues at the University of the West Indies, Mona, on October 8.
Looking ahead, Robertson and Campbell have no plans of slowing down. Within the next year, they hope to open their own storefront and expand packaged distribution. Long-term, their vision stretches far beyond Jamaica’s shores. “We want Drizzle to become the leading dessert company,” Robertson said. Campbell added, “And we want to give back to our community and to Jamaica. This is bigger than us – it’s about building something that lasts.”
Editor's Note: The article incorrectly stated that Aljermaine Robertson and Osania Campbell graduated from the University of Technology, Jamaica. They are graduates of Montego Bay Community College. We regret the error.