sopapilla cheesecake bars

Name: Sopapilla Cheesecake
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 cans crescent rolls (Use the 8-count size); 24 ounces cream cheese, softened at room temperature (3, 8-ounce blocks); 1 and 1/4 cups granulated sugar; 1 large egg; 2 tsp vanilla extract; 1/2 cup salted butter, melted; 1/2 cup granulated sugar; 1 and 1/2 tbsp cinnamon; drizzle of honey; fresh berries, optional

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Sopapilla Cheesecake has a creamy and sweet cheesecake layer sandwiched between two layers of crisp, cinnamon-sugared crescent rolls. Serve with a drizzle of honey and fresh berries. These bars are an incredibly easy and crowd-pleasing dessert!

A stack of three sopapilla cheesecake bars drizzled with honey.

Published: November 2017. Updated: May 2023.

Why you’ll love this recipe:

Creamy Cheesecake Filling – A creamy cheesecake filling is lightly sweetened and baked to perfection.
Crisp Cinnamon Sugar Topping – The filling is encased in a crust of two crisp, cinnamon sugared layers of crescent roll dough (store-bought for ease!). These bars almost taste like a churro cheesecake!
Easy Dessert – This easy sopapilla cheesecake recipe is incredibly easy to make!

A close-up on the sliced sopapilla cheesecake.

Ingredient Overview:

A full ingredient list and directions are found in the recipe card at the end of this post.

Cream cheese – Use full fat cream cheese at room temperature.
Eggs – Use large eggs at room temperature.
Granulated sugar – Granulated sugar adds a bit of sweetness to the cheesecake filling.
Vanilla extract – Use real vanilla extract.
Crescent Rolls – Any brand of refrigerated crescent rolls will work here.

Ingredient Substitutions:

Gluten-free – I’m not sure if they make packaged gluten-free crescent rolls – I couldn’t find any online, but if you find one you could use that.
Dairy-free – Use your favorite dairy-free cream cheese if needed.

How to Make this Sopapilla Cheesecake Recipe Step-by-Step:

Step 1: Prep. Spray a 9×13 baking dish with nonstick cooking spray. Open the first can of crescent rolls and place the sheet of crescent rolls in the bottom of the baking dish, pressing the seams together so it’s one large sheet. Do the same with the second piece of crescent dough, but on a piece of parchment paper, so you can easily invert onto the filling later.

Two images - a pan with crescent roll dough pressed in, and dough on a piece of parchment paper.

Step 2: Make the Filling. Beat the cream cheese in a large mixing bowl. Beat in the sugar, then mix in the egg and vanilla.

Step 3: Finish Assembling. Spread the cream cheese mixture in the pan, then invert the second sheet of rolls from earlier onto the filling. Peel off the parchment paper.

Two images: one of the cream cheese filling spread in the pan, and one with the second layer of crust added.

Step 4: Bake. Pour melted butter over the top of the bars, then sprinkle on the cinnamon sugar. Bake as directed in the recipe card below.

Two images: one of the butter poured on top, and then the cinnamons ugar added over that.

The baked bars may not look the prettiest, but they will look nicer once sliced and topped with honey! They’ll also, of course, be a delicious treat.

A metal cooling rack with the sliced sopapilla cheesecake bars.

Serving + Storing Sopapilla Cheesecake:

Let cool for 30 to 45 minutes at room temperature, and then refrigerate for at least 4 hours before slicing and serving with a drizzle of honey. Store leftovers in an airtight container in the fridge for 3-4 days.

Expert Success Tips:

Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
Crescent Rolls – Be sure to press all the seams together on your sheet of crescent rolls, or buy the seamless kind!

FAQs:

What is Sopapilla?

Sopapilla (or sopaipilla) is treat made with puffed, fried dough and cinnamon sugar, and often served with honey. They are traditional to Latin American cuisine.

Can I halve this recipe?

Yes, I think so. Use one can of crescent rolls, flatten it out, and slice it into two pieces. Halve the rest of the ingredients. Bake time may be slightly less.

Can I make Sopapilla Cheesecake ahead?

Yes! This is a great make-ahead recipe because the bars need to chill.

Can I freeze this recipe?

A quick search says you should be able to, but I imagine the crust could lose a bit of it’s crisp texture. If you do decide to, store sliced bars in an airtight container in the freezer and thaw in the fridge overnight. Add honey once ready to eat, not before freezing.

Recipe Variations:

Skip the butter – If you don’t mind having a less crisp top, you can skip the butter and just use the cinnamon sugar.

A close-up of a sopapilla cheesecake bar with honey drizzled over the crust.

Special Tools:

9×13 Pan – Use a ceramic pan or a metal pan for this recipe.

More Cheesecake Recipes to Love:

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