Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are an easy cheesecake recipe made with crescent rolls!

Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!

You all know how much of a cheesecake fan I am! My Perfect Cheesecake Recipe is one of the most popular recipes on my website, because it’s THE BEST! And of course, I make tons of cheesecake, like Sugar Cookie Cheesecake and even Instant Pot Cheesecake!

BUT when you want a cheesecake recipe that is ULTRA easy, that you can eat with your hands, and perfect for a Potluck-style dinner, these Sopapilla Cheesecake Bars are about to be your new favorite dessert.

Sopapilla Cheesecake is a cinnamon and sugar coated pastry with sweet cream cheese in the middle!

What is a Sopapilla?

If you don’t know what a Sopapilla is, you’re missing out!!

Sopapilla is a Spanish dessert. It’s a puffy, fried pastry dough coated in cinnamon sugar and/or drizzled with honey. I grew up in Houston, and at our favorite Tex-Mex restaurant they made the BEST Sopapillas.

I have been to a few places where they serve savory Sopapillas, that are stuffed with beans, cheese, and meat, kind of like an empanada…but the sweet kind remains my favorite.

How To Make Sopapilla Cheesecake Bars

How to Make Sopapilla Cheesecake Bars

  • First you spread a can of crescent rolls in the bottom of a 9×13 pan.
  • Mix 2 packages of cream cheese, a cup of sugar and a little vanilla together and spread it over the Crescent Rolls.
  • Then just unroll your other can of crescent rolls and spread it over the top of the cream cheese mixture.
  • Pour a stick of melted butter all on top of the top crescent roll sheet
  • And sprinkle the top with cinnamon sugar!
  • Pop it in the oven for 30 minutes and you’re all set!

How delicious does that look?

The hard part comes next when you have to let it chill for a bit. This Sopapilla Cheesecake is actually a great dessert to make in advance, which is another reason it’s so get to make for a get together with friends or family.

These Sopapilla Cheesecake Bars are an easy and delicious cheesecake recipe

Looking for other cheesecake recipes?


Sopapilla Cheesecake Bars

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 45 minutes
  • Yield Yield: 30 bars 1x
  • Category Category: Cheesecake
  • Method Method: Baking
  • Cuisine Cuisine: Dessert


makes 30 bars



  • 2 cans (8 count) Crescent Rolls
  • 2 (8 ounces) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter, melted


  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  2. Unroll 1 can of crescent rolls and lay flat in the bottom of the baking dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.
  3. In the bowl of your stand mixer combine cream cheese, 1 cup sugar and vanilla until combined and smooth, scraping the sides of the bowl as necessary.
  4. Spread this over top of the crescent roll layer.
  5. Unroll the remaining can of crescent rolls and lay this on top of the cream cheese mixture and again, pinch any open seams closed as best you can.
  6. Pour the melted butter evenly on the top.
  7. Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the the butter.
  8. Bake for 30 minutes until top is golden brown.
  9. Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
  10. Cut into bars


Store airtight in refrigerator for up to 3 days.

Nutrition Information:

1 bar
12 g
109.8 mg
11.1 g
17.1 g
1 g
23.4 mg

Keywords: cheesecake, recipe, cookies and cups, sopapilla, easy, dessert

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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July 7, 2019 5:03 am

Sounds so refreshing- perfect for summer. I hear you…I totally want to ditch my to do list

February 20, 2019 12:34 pm

Going to make this nice recipe right now!!!!

January 22, 2019 5:25 am

this CHEESECAKE looks delecious.i want it seriously.

January 18, 2019 10:21 am

This cake was soooo good everyone who tried it said it

January 18, 2019 12:12 am

I make these all the time. They are so easy and so delicious!!

January 14, 2019 6:58 pm

This looks so easy! I have to try this one!

May 12, 2016 8:35 pm

I love these and have made them twice in the last 3 weeks. But all the ads on your post are very annoying

May 23, 2015 5:01 pm

I made this for the second time today! Love it! I have a question though…The butter collects in the middle because the outside puffs up and then the middle is not fully cooked. How can I prevent this?

Lisa In NY
December 1, 2014 10:15 pm

Forgot to rate. Definitely 5 stars!!

Lisa In NY
December 1, 2014 10:15 pm

OMG. Everyone devoured these. At first it seemed like too much butter and cinnamon sugar but they ended up amazing. And so so easy. Thank you!!

September 20, 2014 11:02 pm

I took these to a fish fry tonight and the pan was cleaned out in a matter of minutes. Everyone wanted to know who brought them and they all wanted the recipe!

September 4, 2014 11:10 am

I have been making this recipe for more than 20 years. I got the recipe from a lady I used to bowl with. We called it Cheese Pocket. It is the most requested recipe that I have ever made, aside from Broccoli Puff. I am glad you are sharing the recipe with the world. We love it!

March 14, 2014 4:43 pm

Do you, in your infinite baking wisdom, think I could use a carrot cake cheesecake filling? (I was thinking of adapting this filling for these bars, although, I have no idea. thoughts or ideas?

Alli Davy
February 22, 2014 9:14 pm

Hello, this recipe looks amazing!!…however I am in Oz and have never heard of -Crescent Rolls I can only assume they are a US product…can you describe it so I can try and find an equivalent or make an equivalent here in Australia?

Tina Hoffman
October 24, 2013 4:02 pm

These look wonderful!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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