Checkerboard Terrace Dessert (Print view)

A playful 4x4 grid of bite-sized squares with unique crunchy, soft, sweet, and salty layers.

# List of Ingredients:

→ Crunchy Layer

01 - 2.8 oz crushed crisp shortbread cookies or graham crackers
02 - 1 oz unsalted butter, melted

→ Soft Layer

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

→ Sweet Layer

06 - 3.5 oz dark chocolate, chopped
07 - 2 fl oz heavy cream

→ Salty Layer

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

→ Assembly

10 - 16 small raspberries (optional)

# Step-by-Step Directions:

01 - Combine crushed cookies with melted butter. Press mixture evenly into an 8x8 inch parchment-lined baking dish to form a thin layer. Refrigerate for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
03 - Heat heavy cream to a simmer, pour over chopped chocolate. Let rest for 2 minutes, then stir until smooth and glossy. Allow to cool slightly.
04 - Use store-bought or homemade salted caramel sauce as desired.
05 - Remove chilled crunchy base from refrigerator. With a ruler and sharp knife, lightly score a 4x4 grid to create 16 squares.
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 crunchy base topped with raspberries if desired. Arrange to ensure no two adjacent squares share the same texture.
07 - Refrigerate assembled layers for 30 minutes to firm up.
08 - Carefully cut along the scored grid lines to separate 16 squares. Serve slightly chilled.

# Expert Suggestions:

01 -
  • Every single square surprises your palate in a completely different way.
  • It looks elegant enough to impress guests but feels casual and fun to assemble.
  • The checkerboard pattern makes people smile before they even taste it.
02 -
  • The cream cheese layer will be too soft to contain if you skip the chilling step; patience is everything.
  • Chocolate ganache thickness is everything—if it's too thin, it'll run; if it's too thick, it won't spread evenly. Aim for the consistency of pudding.
03 -
  • A small offset spatula makes filling the squares far less messy and keeps your layers contained.
  • If your caramel is too thick to spread, warm it gently for 10 seconds; if it's too thin, chill it for 5 minutes before filling.
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