These sopapilla cheesecake bars are the perfect sweet treat! Made with crescent rolls, these bars are filled with a creamy and sweet filling and they only take 10 minutes to make!
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Sopapilla Cheese Bars
These homemade sopapilla cheesecake bars are much easier to make than you think! Perfectly sweet and creamy, these decadent dessert bars are a real treat, an I’ll bet you won’t be able to stop at one!
The sopapilla layers are made with crescent rolls so they are super simple and quick to make and the cinnamon sugar topping is to die for!
If you love these, be sure to check out my Chocolate Chip Cheesecake Bars, Snickerdoodle Cheesecake Bars, and Salted Caramel No Bake Cheesecake.
Why you’ll love these Cheesecake Bars:
- Quick: It takes about 10 minutes to make a batch of these bars, and the rest of the time is hands off.
- Simple: Made with just a few simple ingredients, and a little short cut, these bars are easy to whip up.
- Great for a crowd: This recipe makes 10 bars, so they are a great option to serve up over Christmas and the holidays.
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How to make sopapilla cheesecake bars
You can jump to the recipe card for full ingredients & instructions!
- Place a crescent roll layer in a dish and bake until golden brown.
- Whip together the filling ingredients.
- Spread the filling over the crust.
- Top with another crescent dough layer.
- Spread melted butter on top and sprinkle over the cinnamon sugar.
- Bake until golden brown.
What is sopapilla?
Sopapilla is a Mexican fried pastry and quick bread. For this recipe, I’ve taken a short cut and used crescent rolls in place of a traditional sopapilla and I promise you won’t be able to tell the difference! It’s such a great hack and the results are super good!
How long do they keep?
Once the cheesecake bars have been cut into squares and are fully cooled, place them into an airtight container, with the layers separated with parchment. They will keep well for 3 to 4 days.
Can you freeze them?
Yes, these bars freeze really well. Flash freeze the squares on a baking sheet before transferring to an airtight container of freezer bag. Thaw them in the fridge overnight or for a couple of hours at room temperature.
Tips!
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
- Let the sopapilla cheesecake bars rest for 10 minutes before slicing into 12 pieces and serving.
Cheesecake Recipes We Love
- Chocolate Cheesecake
- Biscoff Cheesecake
- Sweet Potato Cheesecake
- Macadamia Caramel Cheesecake
- Banana Bread Cheesecake
- Boston Cream Pie Cheesecake
More Easy Bar Recipes
After you try these Sopapilla Cheesecake Bars, check out our other favorite easy bar recipes!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Sopapilla Cheesecake Recipe
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Ingredients
- 16 ounces refrigerated crescent rolls 454 grams, divided (2 packages)
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1½ cup granulated sugar 300 grams, divided
- 1 large egg 50 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- ⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Press one of the crescent roll dough layers into the bottom of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown.16 ounces refrigerated crescent rolls
- Let it cool for 5-6 minutes. Then poke holes in the layer with a fork and set aside.
- Using a hand mixer, whip the cream cheese, 1 cup of sugar, egg, vanilla extract, and salt together until smooth.16 ounces cream cheese, 1½ cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
- Pour and spread the filling over the crust evenly.
- Lay the other crescent roll layer on a countertop and pinch the seams together. Set aside. Then lay it over the cream cheese filling.
- Whisk the remaining sugar and cinnamon together.1 teaspoon ground cinnamon
- Drizzle and spread the butter on the top of the dough and sprinkle the cinnamon sugar on top of the melted butter.12 tablespoons unsalted butter
- Bake for 20-25 more minutes, or until the crust has turned a light golden color.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Nutrition Information
This is really, really good! A definite crowd pleaser, but is 12 tablespoons of butter a typo? I melted 12 tablespoons and started to pour it on and thought “there is no way this is right!” I ended up only using a fraction of what I melted – maybe 2-4 tablespoons. It turned out perfectly crunchy on top and was so delicious!
Thanks for sharing!
Thanks for for sharing!