Sopapilla Cheesecake Bars (2024)

These Sopapilla Cheesecake Bars are a rich, decadent dessert that comes together so easy with a crescent roll dough crust, sweetened cream cheese, and a cinnamon sugar topping! Totally irresistible!

It’s probably no surprise that guests at my house get fed lots of desserts. After all, I’m constantly coming up with new dessert recipes and testing them out on friends and family.

These sopapilla cheesecake bars are one of those desserts that gets requested quite often. Pretty sure my sister-in-law once made herself sick eating half the pan of these. But who can blame her? They’re good!

I love a good cheesecake. Our cookies and cream cheesecake and gingerbread cheesecake are big favorites!

This sopapilla cheesecake is a bit different than what you may be used to. Instead of a graham cracker crust, we start with buttery crescent roll dough. Don’t worry – it’s going to be amazing!

Sopapilla Cheesecake Ingredients:

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Cream Cheese – You’ll start with two blocks of softened cream cheese. Make sure it is good and soft so that it mixes together with the sugar and vanilla nicely.

Vanilla Extract – We use real vanilla extract for the best flavor in our baking recipes.

Crescent Roll Dough – I find it easiest to purchase a package of the dough sheets rather than the crescent rolls. If all you can find are rolls, just use your fingers to lightly pinch the perforations together.

Cinnamon & Sugar – It’s hard to beat a sweet cinnamon sugar topping for pretty much any dessert, and this sopapilla cheesecake recipe is no exception! You’ll mix these up with the butter to make the topping.

Butter – You’ll combine the softened butter with the cinnamon and sugar to make a flaky topping for these bars.

My Favorite Vanilla!

I use this vanilla extract in pretty much all of my recipes! It’s got incredible flavor and is the best brand I’ve found for baking. Try it out!

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Helpful Tips for Easy Sopapilla Cheesecake Bars:

• Crescent Roll Dough: I mean sure, you could go to the trouble of preparing a homemade dough for the cheesecake crust. But these are supposed to be easy cheesecake bars so stick with the crescent roll sheets of dough. They’re super easy to use and require no effort at all!
• Cream Cheese: Make sure you are starting with softened cream cheese! You’ll end up with a lumpy texture if you use cold cream cheese.
• Sugar: We use granulated sugar here, but brown sugar would likely work well in the topping if you wanted a bit different flavor.
• Topping: You don’t have to stick to just cinnamon and sugar! A drizzle of honey is another popular way to top these cheesecake bars. Maple syrup, chocolate syrup, caramel sauce, and whipped cream are good choices too!

How To Make Sopapilla Cheesecake Bars:

Mix: Start by adding the softened cream cheese to a mixing bowl along with the vanilla extract and a cup of sugar. Beat together until fully combined and smooth.

Dough: Now for the super easy part! Unroll the sheets of crescent roll dough and place one of the sheets into the prepared baking dish. That’ll be the bottom layer!

Filling: Now for the cheesecake filling! Spread the cream cheese mixture over the top of the sheet of dough in the baking dish in an even layer.

Dough: Finally, top the cream cheese with the other sheet of crescent roll dough.

Cinnamon Sugar: To prepare the cinnamon sugar topping add the softened butter to a small bowl with the cinnamon and sugar. Mix it together with a fork until it is well combined.

Top & Bake: Drop small pieces of the mixture over the top of the dough to finish preparing the crescent roll cheesecake for baking! Bake, uncovered, for 30 minutes or until the dough has puffed up and turned a golden color.

FAQ’s:

• Oreo Cheesecake Bites
• Pumpkin Cheesecake Cookies
• Chocolate Chip Cheesecake Bars
• Chocolate Swirl Cheesecake
• Keto Pumpkin Cheesecake

This recipe was originally published in 2012. Original photo below: