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.
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.
- 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!
- Heat Oven: Preheat the oven to 350°F.
- Combine Cream Cheese & Sugar: In a large mixer bowl, add the cream cheese and sugar and mix until well combined.
- Add Egg & Vanilla: Add the egg and vanilla extract and mix until well combined. Set aside.
- 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.
- Add Cream Cheese Mixture: Spread the cream cheese mixture evenly on top of the crescent rolls.
- 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.
- 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).
- Add Cinnamon Sugar: Combine the sugar and cinnamon and sprinkle the mixture evenly overtop the bars.
- Bake: Bake the bars for about 30 minutes, or until golden brown.
- 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.Print
Sopapilla Cheesecake Bars
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: Hispanic
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!
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
- Preheat oven to 350°F.
- In a large mixer bowl, add the cream cheese and sugar and mix until well combined.
- Add the egg and vanilla extract and mix until well combined. Set aside.
- 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.
- Spread the cream cheese mixture evenly on top of the crescent rolls.
- Unroll the second can of crescent rolls and press the seams together. Carefully place in a single layer on top of the cream cheese.
- Brush the top of the crescent rolls with melted butter (you may not need quite all of it but want a good layer).
- Combine sugar and cinnamon and sprinkle evenly over the top.
- Bake the bars for about 30 minutes or until golden brown.
- Refrigerate until completely cool, then cut into squares. Store in air tight container in the fridge. Best if eaten within 4-5 days.
- Serving Size:
- Calories: 273
- Sugar: 22.6 g
- Sodium: 185.9 mg
- Fat: 17.9 g
- Carbohydrates: 26 g
- Protein: 3.3 g
- Cholesterol: 63.8 mg
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!
This post may contain affiliate sales links. Please read my disclosure policy.
Being a New Mexican I was so excited when I saw these bars but as I read, my excitement quickly wore off. I’ve never seen a sopapillas “typically covered in cinnamon and sugar or powdered sugar.” In my experience they are always served fresh with just honey, no sugar. Though maybe the sugar is a regional thing I’m not familiar with. And then to find out these bars are made with cresent roll dough is so disappointing. Don’t get me wrong, I have no clue how you could make them more authentic since sopapillas are fried and I’m sure these are delicious but I have a hard time seeing them as sopapilla bars.
That all being said, I love your site and your recipes and appreciate all the hard work and effort you put into sharing them with us. Thank you and please keep sharing! Would love to see a recipe using New Mexico green or red chile!❤
I can understand how that may be disappointing, but these are bars that incorporate the flavors. A little bit like my cannoli cheesecake. It by no means is just like eating a cannoli because there’s no cannoli shell. And the filling will naturally be different because it’s cheesecake. But it incorporates those classic flavors into something different. Sopapillas are often covered in cinnamon sugar and then drizzled with honey. While there is no honey, the cinnamon and sugar is incorporated into the top of the bars. I hope that helps you understand a little bit of where the idea for recipe comes from. So glad to hear you enjoy the site and the recipes!
I made these and. OMG!! Can I just say, they are one of the most amazing desserts I have ever had! Totally foolproof, my friends and family went wild for them. I really can’t wait to make them again, the only problem is that I will eat them all and I’m supposed to be getting in shape for summer! LOL. They look really rich, but are surprisingly light and not too sweet. Highly recommend : )
Absolutely love these! Sometimes I squeeze chocolate syrup on mine. And sometimes I make caramel sauce for them😋😋