Checkerboard Terrace Delight (Print)

Four unique layers arranged in a delightful checkerboard of flavors and textures to enjoy.

# Components:

→ Crunchy Layer

01 - 2.8 oz crushed crisp shortbread cookies or graham crackers
02 - 1.1 oz unsalted butter, melted

→ Soft Layer

03 - 2.8 oz cream cheese, softened
04 - 1.1 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, for garnish)

# Directions:

01 - Combine crushed shortbread cookies with melted butter and press evenly into a parchment-lined 8x8 inch baking dish. Chill in the refrigerator for 15 minutes.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
03 - Heat heavy cream until simmering, pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly.
04 - Use prepared salted caramel sauce or make homemade caramel in advance.
05 - Remove crunchy base from fridge and lightly score into a 4x4 grid with a ruler and sharp knife.
06 - Fill four squares with cream cheese mixture, four with chocolate ganache, four with salted caramel sauce sprinkled lightly with flaky sea salt, and leave four as crunchy base topped with raspberries if desired. Arrange squares so no similar textures are adjacent.
07 - Refrigerate assembled layers for 30 minutes to set before serving.
08 - Cut carefully along grid lines to create 16 distinct squares and serve slightly chilled.

# Expert Advice:

01 -
  • Every single square tastes completely different, so you get four desserts in one elegant presentation.
  • It looks fancy enough to impress guests but comes together with just a few simple components.
  • The textures—crispy, creamy, silky, chewy—keep your mouth interested from start to finish.
02 -
  • The checkerboard pattern isn't just pretty—it's actually the secret to how this dessert works, because when no two similar textures sit side by side, every bite surprises your mouth instead of becoming predictable.
  • If you skip chilling the base before marking, you'll compress the cookies and create a soggy foundation that falls apart when you try to slice it cleanly later.
  • Room temperature for the chocolate ganache is crucial; if it's too warm, it melts into the base, and if it's too cold, it won't spread smoothly across the squares.
03 -
  • Invest in a good sharp knife for slicing—this is where a $20 knife makes an enormous difference in how your finished dessert actually looks on the plate.
  • If your cream cheese or chocolate mixture seems too soft to hold its shape, chill them in separate bowls for 10 minutes before spreading; it's worth the extra five minutes of your time.
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