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!
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
- 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?
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.
Sopapilla Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 30 bars 1x
- Category: Cheesecake
- Method: Baking
- Cuisine: Dessert
Description
These Sopapilla Cheesecake Bars are an easy cheesecake recipe with flaky cinnamon sugar pastry and a sweet layer of cheesecake in the middle!
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
- Preheat oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- 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.
- 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.
- Spread this over top of the crescent roll layer.
- 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.
- Pour the melted butter evenly on the top.
- Prepare the topping by mixing together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar on top of the the butter.
- Bake for 30 minutes until top is golden brown.
- Let cool for approximately 20 minutes and then cover and refrigerate for 4 hours or overnight.
- Cut into bars
Notes
Store airtight in refrigerator for up to 3 days.
Nutrition
- 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
I saw this recipe and had to try it! Very easy to make, which is a good thing considering I can burn hard boiled eggs. My husband was the taste tester and he isn’t big on anything sweet but he loved this! I took them to work with me and they were gone in 10 minutes! Thank you for sharing this wonderful recipe!
Yay!! I’m so glad you liked them!
i knew those crescent rolls were handy, but i had no idea they had the potential to be a part of something as incredible as this! brilliant, shelly!
I just made these and they are amazing! Actually, they haven’t even finished their initial 20 minutes of cooling, but I scooped out a corner spoonful and let it cool. I’m going to have to share these quick before I eat the whole thing!
HAHA! I did that too 🙂
I made these this weekend. A huge hit with the entire family. Quite a few OMGs. I will definitely be making these again. More cinnamon is always a good thing. I only used a teaspoon and they were great but a tablespoon would make them awesome! Thanks for so many great recipes.
These look amazing and I can’t wait to try them! Just had one question: in the list of ingredients, the amount of cinnamon says 1 tsp; however, in the recipe directions, it references a tablespoon of cinnamon. Which is the proper measurement? Thanks! 🙂
You’re right! it is 1 Tbsp of cinnamon! I’ll change it right now!
Cool, thanks Shelly!
You like me you really like me!!! These are so so good! I’m just a scary crime show watcher…it began with Unsolved Mysteries also. Right now it’s Criminal minds. This is why I dont sleep.
These were AMAZING! I added sliced almonds to the top before baking and the the extra crunch really added something great to them! These are def. on my ‘bake often’ list! Thanks!!
great idea! Love the addition of almonds!
So I made these, and let me tell you, some pretty good stuff indeed! I did change the recipe a bit and made sure to put in lots of honey to replace some sugar. And I managed to double the butter-I’m feeling slightly guilty about that (just slightly). Thanks for sharing and the inspiration though! I hope you don’t mind if I share my adapted version.
YUMMY. How creative is this? I def want to give this a try. I love baking, you inspire me!
Awesome recipe. Mum made it today following you. Stupendous taste. Amazing dish. Great blog. Gotta return for more posts. Thanks.