Checkerboard Terrace Squares (Printable)

Whimsical 16-piece dessert combining layered textures of crunch, creaminess, chocolate, and caramel.

# What You'll Need:

→ Crunchy Layer

01 - 2.8 oz crisp shortbread cookies or graham crackers, crushed
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)

# How to Make It:

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 to set.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
03 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until glossy and smooth. Allow to cool slightly.
04 - Use store-bought salted caramel sauce or prepare homemade in advance.
05 - Remove crunchy base from refrigerator. Using a ruler and sharp knife, lightly score the surface into a 4x4 grid to create 16 squares.
06 - Fill 4 squares with soft cream cheese mixture, 4 with sweet chocolate ganache, 4 with salted caramel sauce sprinkled with flaky sea salt, and leave 4 as crunchy base topped optionally with raspberries. Arrange so no two similar textures touch, forming a checkerboard pattern.
07 - Refrigerate assembled squares for 30 minutes until firm.
08 - Carefully slice along scored lines to separate individual squares. Serve slightly chilled.

# Expert Suggestions:

01 -
  • Every bite surprises you with a completely different texture and taste, so you never get bored.
  • It looks impressive enough to serve at dinner parties but comes together in just over an hour.
  • The checkerboard pattern feels like a creative project rather than serious baking, which somehow makes it less intimidating.
02 -
  • Room temperature cream cheese is non-negotiable—cold cream cheese will never whip properly, no matter how hard you beat it.
  • If your chocolate ganache looks grainy or broken, it means the temperature difference was too extreme; you can often save it by stirring in a tiny bit of cream, one teaspoon at a time.
  • Chill the assembled dessert even if you're impatient; the layers need that time to set against each other or they'll slide around when you cut and serve.
03 -
  • Parchment paper is your friend here—it prevents the crunchy layer from sticking to the pan and makes lifting the whole thing out almost effortless.
  • A small offset spatula or even a butter knife makes filling individual squares neater and faster than trying to use a spoon.
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