Sopapilla Cheesecake Bars

These easy Sopapilla Cheesecake Bars have a smooth cheesecake filling sandwiched between two light and airy pastry layers! Finished off with a cinnamon sugar topping, this sweet treat can’t be beat!

A Pile of Sopapilla Bars on a Plate Dusted with Cinnamon Sugar

Easy Sopapilla Cheesecake Bars

Have you ever wanted to enjoy creamy cheesecake without all the work involved in making one? Now you can! This 8-ingredient recipe gives you a little cheesecake, plus much more.

Personally, my favorite part of this dessert is the cinnamon sugar topping. You can pretty much cover anything in cinnamon and sugar and I’m sold. These bars are no exception. Each dreamy dessert bar features two pastry layers, a simple cheesecake layer and some serious cinnamon-sugar goodness. What more could you ask for?

What Are Sopapillas?

Sopapillas are basically a fried pastry made from a quick bread. The traditional New Mexican version are typically covered in cinnamon and sugar or powdered sugar. In these cheesecake bars, traditional sopapillas are turned into cheesecake bars using crescent rolls for an easy short cut. Once you try this recipe, you’ll be completely sold on sopapillas. It’s simply delicious!

A Stack of Four Sopapilla Cheesecake Bars on a Plate

Recipe Ingredients

I love the short and sweet ingredient list for this recipe. You just need a handful of kitchen staples!

For the Sopapilla Cheesecake Bars

  • Cream Cheese: You’ll need 16 ounces at room temperature.
  • Sugar: About a cup.
  • Egg: Large size.
  • Vanilla Extract: For flavor!
  • Pillsbury Crescent Rolls: This recipe uses 2 packages.

For the Cinnamon Sugar Topping

  • Butter: Melted.
  • Sugar
  • Ground Cinnamon: For flavor.
A Bird's Eye View of a Pan of Sopapilla Cheesecake Bars

How to Make Sopapilla Cheesecake Bars

This has to be one of the easiest cheesecake recipes of all time. Here’s how to make the best sopapilla cheesecake bars!

  1. Heat Oven: Preheat the oven to 350°F.
  2. Combine Cream Cheese & Sugar: In a large mixer bowl, add the cream cheese and sugar and mix until well combined.
  3. Add Egg & Vanilla: Add the egg and vanilla extract and mix until well combined. Set aside.
  4. Assemble Crescent Rolls in Pan: Unroll one can of crescent rolls and spread on the bottom of a 9×13 pan so that you cover the bottom completely. Press the perforations to seal them.
  5. Add Cream Cheese Mixture: Spread the cream cheese mixture evenly on top of the crescent rolls.
  6. Add Second Crescent Roll Layer: Unroll the second can of crescent rolls and press the seams together. Carefully place in a single layer on top of the cream cheese.
  7. Brush with Butter: Brush the top of the crescent rolls with melted butter (you may not need quite all of it, but you want a good layer).
  8. Add Cinnamon Sugar: Combine the sugar and cinnamon and sprinkle the mixture evenly overtop the bars.
  9. Bake: Bake the bars for about 30 minutes, or until golden brown.
  10. Chill: Refrigerate until completely cool, then cut into squares and serve.
Four Cinnamon Sugar Cheesecake Bars Stacked on a White Plate
A Close-Up Shot of a Plate of Sopapilla Bars Beside Two Cinnamon Sticks

How to Store Cheesecake Bars

These dessert bars should always be stored in the fridge. Keep them in an airtight container and enjoy them within 4-5 days. If you’re stacking the bars in the container, you place a sheet of wax or parchment paper between each layer to help keep them from sticking.

Can I Freeze These?

Sure thing! Sopapilla cheesecake bars are freezer friendly. First, flash-freeze the bars on your baking sheet for 30 minutes to an hour. Then, transfer them to a freezer-safe container between layers of parchment paper, if needed. Thaw frozen bars in the fridge before serving.

Print
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A Pile of Sopapilla Bars on a Plate Dusted with Cinnamon Sugar
Recipe

Sopapilla Cheesecake Bars

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Hispanic

Description

A smooth cheesecake filling is sandwiched between two light and airy wafers in these easy Sopapilla Cheesecake Bars! Finished off with a cinnamon sugar topping, this sweet treat can’t be beat!


Scale

Ingredients

For the Sopapilla Cheesecake Bars

  • 16 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 packages (8 oz) Pillsbury crescent rolls

For the Cinnamon Sugar Topping

  • 1/4 cup (56g) butter, melted
  • 1/4 cup (52g) sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. In a large mixer bowl, add the cream cheese and sugar and mix until well combined.
  3. Add the egg and vanilla extract and mix until well combined. Set aside.
  4. Unroll one can of crescent rolls and spread on the bottom of a 9×13 pan so that you cover the bottom completely. Press the perforations to seal them.
  5. Spread the cream cheese mixture evenly on top of the crescent rolls.
  6. Unroll the second can of crescent rolls and press the seams together. Carefully place in a single layer on top of the cream cheese.
  7. Brush the top of the crescent rolls with melted butter (you may not need quite all of it but want a good layer).
  8. Combine sugar and cinnamon and sprinkle evenly over the top.
  9. Bake the bars for about 30 minutes or until golden brown.
  10. Refrigerate until completely cool, then cut into squares. Store in air tight container in the fridge. Best if eaten within 4-5 days.

Keywords: sopapilla cheesecake, mini cheesecakes, cheesecake bars

More Cheesecake Recipes to Try

Want more scrumptious cheesecake recipes to calm your cravings? I’ve got plenty!

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Recipe rating

1 Comment
  1. Dianna

    Absolutely love these! Sometimes I squeeze chocolate syrup on mine. And sometimes I make caramel sauce for them😋😋

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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