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?

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Sopapilla Cheesecake Bars

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

Description:

makes 30 bars


Ingredients:

  • 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

Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions:

  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

Notes:

Store airtight in refrigerator for up to 3 days.

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

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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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jispahealth

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

Imperial Santorini

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

Mehedi

this CHEESECAKE looks delecious.i want it seriously.

socioinfocyber

This cake was soooo good everyone who tried it said it

Jessica
Jessica

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

Ashley

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

DEBBIE
DEBBIE

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

Kristina
Kristina

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
Lisa In NY

Forgot to rate. Definitely 5 stars!!

Lisa In NY
Lisa In NY

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!!

Adreanne
Adreanne

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!

Cheri
Cheri

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!

stephanie
stephanie

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.http://www.recipegirl.com/2007/04/03/mini-carrot-cake-cheesecakes-with-cream-cheese-icing/)Any thoughts or ideas?

Alli Davy
Alli Davy

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
Tina Hoffman

These look wonderful!

Elizabeth

I made these about 6 months ago, and everyone loved it. My sister-in-law requests them anytime I make a dessert. So easy and delicious! Thanks for sharing.

melissa
melissa

Planning to make these today, for Thanksgiving tomorrow. Are they better when made the day of, or will they be ok in the fridge overnight? Thanks-m

Jessalyn
Jessalyn

I was thinking about making these for a potluck at work–can they be made the evening before and refrigerated, or are they best eaten the day they are made? Thanks so much!

Valerie

Delicious! My cream cheese layer appears thinner than pictured, but still very good. A friend of mine made something similar to this probably 10 years ago — these are better than my memory! Straight out of the oven, the taste is like Arby’s inside-out cinnamon roll bites. Yum, yum! Still waiting for them to cool so I can chill ’em accordingly. Thus far, no complaints. {grin} I cut the butter in half (1/4 cup) and used a pastry brush to evenly coat the top layer to no ill effect. Also had reduced fat cream cheese on hand and crescent roll… Read more »

Mrs Jackson
Mrs Jackson

I’m planning on making these for my daughter’s school. Do you think these are ok to sit out for a couple hours, or should they remain refrigerated? Thanks! They look soooo good:)

Chris Bonney
Stephanie

I got all of my coworkers addicted to these… they are FABULOUS!!! Thanks for sharing the recipe!

Danielle
Danielle

Wow, made these for my husbands family for a get bbq we had…..I didn’t even get one! They ate them all before I could even try one. Not fair…great excuse to make another batch, say, when no one is home.

Chandra Zeissler
Chandra Zeissler

I made these bars yesterday for Father’s Day and they are AMAZING!!! Probably one of the best tasting things I’ve ever had! <3

Lori @ RecipeGirl

Matthew M. was on unsolved mysteries??? What a trip. I love, love love that you posted a Mexican dessert. They’re hard to find, and I’ve never seen this one before!

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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