Sopapilla Cheesecake Bars

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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!

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 traditionally made with dough that is fried until puffy, then covered in honey and powdered sugar. They are truly irresistible. In this cheesecake recipe I’ve taken the flavors of traditional sopapillas an turned them into super easy cheesecake bars. We’re going to use crescent dough for a quick shortcut that will have you making the best sopapilla cheesecake ever in no time! Once you try this recipe, you’ll be completely sold on sopapillas. It’s simply delicious.

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.

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.

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.

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More Cheesecake Recipes to Try

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

• Boston Cream Pie Cheesecake
• Cheesecake Swirl Pumpkin Bread
• Red Velvet Cheesecake Cookie Cups