Checkerboard Terrace Delight (Print View)

A 4x4 grid dessert boasting textures from crunchy to salty, ideal for entertaining or a refined finish.

# What You’ll 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)

# Directions:

01 - Combine crushed cookies with melted butter and press evenly into an 8x8 inch parchment-lined baking dish. Chill in the refrigerator for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
03 - Heat heavy cream to a simmer, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly.
04 - Use store-bought salted caramel sauce or prepare homemade caramel in advance if preferred.
05 - Remove chilled crunchy base and mark surface into a 4x4 grid using a ruler and sharp knife.
06 - Fill four squares each with cream cheese mixture (soft), chocolate ganache (sweet), and salted caramel sauce (salty) sprinkled with flaky sea salt. Leave four squares as crunchy base, topping with raspberries if desired. Arrange to avoid adjacent squares of the same texture, forming a checkerboard pattern.
07 - Refrigerate assembled layers for 30 minutes to firm up.
08 - Slice along grid lines into 16 squares and serve slightly chilled.

# Expert Advice:

01 -
  • Four different textures in one dessert means every bite surprises you, and that anticipation is half the pleasure.
  • It looks impossibly elegant on a plate, but it's honestly forgiving once you understand the basic assembly.
  • You can prep everything ahead and assemble moments before serving, which takes so much pressure off entertaining.
02 -
  • The grid must be level or caramel will pool in one corner and your checkerboard plan falls apart; use a baking dish on a flat surface and press your base truly even.
  • Temperature matters: assemble while the crunchy base is cold, the cream cheese is cool, and the chocolate ganache has cooled slightly so layers don't melt into each other.
03 -
  • Chill every component before assembly so layers stay distinct and don't blur together visually or in flavor.
  • Make the components a day ahead if you want to reduce day-of stress; assemble just a few hours before serving when everything is cold and ready.
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