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.
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!
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 ¾ 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.
- 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.
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.
For more Mexican treats, try:
Sopapilla Cheesecake Recipe
- 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
- 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 ¾ 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.
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
Yay, I hope you do!! Glad you found it!! Let me know what you think 🙂
Turning sopapilla’s into a cheesecake, is the greatest idea ever!!
This COMBINATION is so amazingly delicious! It did not last long at our house!
You will love the taste of this dessert. The cream cheese filling puts it over the top!
My kids ate this up! The drizzle Of honey on top was delicious.
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!!!!!!
Haha..love this!! Thank you so much for sharing that! You made my day!
Is this stored in refrigerator?