This post may contain affiliate links. Please read our disclosure policy.

This decadent dessert is inspired by the Mexican treat—sopapillas! All of the flavors of fried dough and creamy cheesecake combine to make these decadent Sopapilla Cheesecake Bars.

I love combining two desserts into one! In this case, I’ve combined Sopapillas and cheesecake. They’re topped with a delicious cinnamon sugar, which tastes similar to our Churro Cheesecake Bars.

A slice of sopapilla cheesecake on a white plate

delicious Sopapilla Cheesecake Bars

Sopapilla cheesecake is a classic cheesecake mixture between layers of crescent dough and topped with a buttery cinnamon crumble. All of the flavors of creamy cheesecake and sopapillas combined into one rich Mexican dessert!

After it’s baked, it’s cut into bars which is great for bringing to parties or family dinners.

I love combining different desserts together because you get so many yummy flavors in one bite. This recipe has so many delicious flavors—buttery crescent dough, creamy cheesecake, and cinnamon sugar!

Step by step pictures of making a sopapilla cheesecake recipe

How to Make Sopapilla Cheesecake?

PREP. Preheat the oven to 350 degrees. While the oven is preheating, spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the dish.

CHEESECAKE LAYER. In a medium bowl, beat together the cream cheese with one cup of sugar and the vanilla extract until creamy and smooth. Spread the creamy cheesecake filling over the crescent roll layer using a rubber spatula.

Unroll the second can of dough and place it over the top of the cream cheese layer.

CINNAMON SUGAR TOPPING. In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.

BAKE. Bake the bars for 30-35 minutes. They will puff up and turn golden brown on top. Remove from the oven and drizzle with honey. Let it cool completely before slicing and serving.

Recipe Tips:

  • You’ll want to seal the seams on the second layer before putting it on the top. To do so, use a lightly floured piece of parchment paper. Press dough together, on top of the paper, to get rid of the perforations. Use the parchment paper to lift the dough and turn it onto the top of the desert. Peel away the paper. 
  • You’ll get a slightly different texture, but puff pastry dough can be used instead of crescent roll dough. 
  • Use softened full-fat block style cream cheese,
  • Cutting them right away can be a little messy, allow them set while they cool off a bit.
Cutting out slices of sopapilla cheesecake bars

Additions + Storing Info

Additions: These cheesecake bars can be served as they are, or they can be topped with:

  • Chopped nuts before baking
  • Fresh fruits
  • A drizzle of honey, chocolate, or caramel
  • An extra sprinkle of cinnamon sugar
  • Fresh blueberries or raspberries on top of the cream cheese layer, but under the second layer of dough

Leftovers: This dessert is so delicious it’s very unlikely that you’ll have leftovers, but if you do this is what you can do with them: 

  • Fridge: cover the pan with plastic wrap and store in the refrigerator for up to a week.
  • Freezer: wrap the individual bars in plastic wrap, then put them all in a freezer safe container. Freeze for up to 3 months. Thaw before eating.  
  • Reheat: You can eat them cold, which I think are delicious, especially in the summer, but if you want to reheat them place them in the microwave for just a few seconds.
Slice of sopapilla cheesecake recipe drizzled with honey

For more Mexican treats, try:

5 from 14 votes

Sopapilla Cheesecake Recipe

By: Lil’ Luna
Sopapilla cheesecake has all of the flavors of fried dough and creamy cheesecake combined to make this decadent Mexican treat!
Servings: 12
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

  • 2 8 ounce cans refrigerated crescent rolls
  • 2 8 ounce packages cream cheese, softened
  • 1 3/4 cup sugar divided
  • 1 teaspoon vanilla extract
  • 1/2 cup butter softened
  • 1 teaspoon cinnamon
  • 1/4 cup honey

Instructions 

  • Preheat the oven to 350°F and spray a 9 x 13 baking dish with cooking spray. Open one of the packages of crescent rolls, unroll the dough, and flatten it in the bottom of the baking dish.
  • In a medium bowl, beat together the cream cheese with 1 cup of sugar and the vanilla until creamy and smooth. Spread the cream cheese mixture over the crescent roll layer. Unroll the other package of crescent roll dough and place it over the top of the cream cheese layer.
  • In a small bowl, beat together the butter, cinnamon, and remaining 3/4 cup of sugar. Spread the butter mixture over the top of the crescent roll dough.
  • Bake for 30-35 minutes, until puffed up and golden brown on top. Remove from the oven and drizzle with honey, then let cool completely before slicing and serving.

Video

Nutrition

Calories: 465kcal, Carbohydrates: 52g, Protein: 4g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 62mg, Sodium: 486mg, Potassium: 56mg, Fiber: 1g, Sugar: 40g, Vitamin A: 744IU, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    This iS amazing – thank you for this recipe! My husband loved it. I told him what I was making and he said “you’re making that for you and not for me right? I dont think I’d like that kind of thing”. he then proceeded to eaT half the pan wHen I was done baking and told me how incredible This dessert was. Make this dessert – you wont be sorry! Yum!!!!!!

  2. 5 stars
    GREAT RECIPE ALWAYS WANTED TO TRY IT, NOW I GOT IT RIGHT HERE SO I’M GONNA TRY IT AND LET YOU ALL KNOW HOW WAS IT 🙂 THANKS