Checkerboard Terrace Dessert (Printable version)

A 4x4 checkerboard with crunchy, soft, sweet, and salty layers for a playful finish.

# What you need:

→ Crunchy Layer

01 - 2.8 oz crisp shortbread cookies or graham crackers, crushed
02 - 2 tbsp unsalted butter, melted

→ Soft Layer

03 - 2.8 oz cream cheese, softened
04 - 2 tbsp powdered sugar
05 - 1 tsp vanilla extract

→ Sweet Layer

06 - 3.5 oz dark chocolate, chopped
07 - 1/4 cup heavy cream

→ Salty Layer

08 - 2.8 oz salted caramel sauce
09 - Flaky sea salt, for garnish

→ Assembly

10 - 16 small raspberries (optional, for garnish)

# How to Make It:

01 - Combine crushed cookies with melted butter. Evenly press the mixture into an 8x8 inch baking dish lined with parchment paper. Refrigerate for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
03 - Heat heavy cream until just simmering, then pour over chopped chocolate. Let rest for 2 minutes before stirring until glossy. Allow to cool slightly.
04 - Use pre-made salted caramel sauce or prepare caramel in advance for this step.
05 - Remove crunchy base from refrigerator and lightly score the surface into a 4x4 grid using a ruler and sharp knife.
06 - Fill 4 squares with cream cheese mixture, 4 with chocolate ganache, 4 with salted caramel sauce sprinkled with flaky sea salt, and leave 4 as the crunchy base topped with raspberries if desired. Arrange to avoid adjacent similar textures, creating a checkerboard effect.
07 - Refrigerate assembled squares for 30 minutes to firm.
08 - Carefully cut along the scored grid to yield 16 individual squares. Serve slightly chilled.

# Expert Advice:

01 -
  • Four completely different textures and tastes mean every square feels like a mini adventure.
  • It looks stunning on a plate, but honestly it's easier to make than people assume.
  • You can prep most of it ahead, which is my favorite kind of dessert for entertaining.
02 -
  • The grid lines are your lifeline—mark them clearly before filling, otherwise your squares will be uneven and slicing becomes a guessing game.
  • Cold desserts slice cleanly, so resist the urge to cut before that 30 minutes is up, even if you're eager to show it off.
  • If your cream cheese mixture isn't smooth enough, tiny lumps will be visible in the final squares and they're hard to forgive in something so small and precious.
03 -
  • Use a warm knife to slice through caramel and chocolate without dragging; just dip it in hot water and wipe it dry between cuts.
  • If you can't find flaky sea salt, don't use regular table salt—the size and shape matter too much for that small of a dessert.
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