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Sopapilla Cheesecake Bars

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

Super Simple Sopapilla Cheesecake Bars

You all know how much of a cheesecake fan I am! My this classic cheesecake is one of the most popular recipes on my site, because it’s THE BEST! And of course, I make tons of cheesecakes, 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. We’re going to use crescent roll dough, cinnamon sugar and a simple cheesecake filling to make an irresistible treat!

Sopapilla Cheesecake bars on a plate

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.

For this recipe we’re going to talk all those irresistible sopapilla flavors and turn them into cheesecake bars that are incredibly easy to make!

How To Make Sopapilla Cheesecake Bars

How to Make Sopapilla Cheesecake Bars

  • Spread a can of crescent rolls dough 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 dough.
  • 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.
  • Give it about 30 minutes to chill. This is honestly the hardest part of the recipe.
  • Cut into bars and serve!

How delicious does this look?

Baked cheesecake bars with the dough covered in cinnamon sugar.

How to Store

Once your cheesecake bars have cooled completely, place them in an airtight container or cover your baking dish with saran wrap. Store them in the fridge for 3-4 days.

Can I Make These in Advance?

These cheesecake bars are 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.

Two sopapilla cheesecake bars stacked on top of each other.
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These Sopapilla Cheesecake Bars are an easy and delicious cheesecake recipe

Sopapilla Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • 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


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


  • 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.


  • Serving Size: 1 bar
  • Calories: 174
  • Sugar: 12 g
  • Sodium: 109.8 mg
  • Fat: 11.1 g
  • Carbohydrates: 17.1 g
  • Protein: 1 g
  • Cholesterol: 23.4 mg

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130 comments on “Sopapilla Cheesecake Bars”

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

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