These easy Sopapilla Cheesecake Bars combine flaky crescent roll dough, a creamy sweetened cream cheese filling, and a buttery cinnamon-sugar topping. Inspired by the flavors of traditional sopapillas, this baked dessert delivers a delicious mix of tender pastry, rich cheesecake, and a crisp, sweet finish—all without making pastry dough from scratch.
Why You’ll Love These Sopapilla Cheesecake Bars
This recipe uses simple ingredients you can find at most grocery stores. Refrigerated crescent roll dough creates the top and bottom layers, while softened cream cheese, sugar, and vanilla make a smooth, sweet filling. Melted butter helps the cinnamon-sugar topping bake into a golden, flavorful crust.
The bars are easy to prepare in a 9-by-13-inch baking dish, making them a convenient choice for potlucks, family gatherings, holiday dessert tables, and parties. Cut them into squares to serve a crowd, or keep a batch refrigerated for a sweet treat throughout the week.
Tips for the Best Results
Start with softened cream cheese so the filling mixes smoothly without lumps. Press the seams of the crescent roll dough together to create an even layer, and spread the filling gently so it reaches the edges. For easier handling, place the top dough layer on lightly floured baking parchment before transferring it over the filling.
Bake at 350°F until the pastry is cooked through and the cinnamon-sugar topping is golden. Allow the bars to cool before cutting; chilling them briefly helps the filling firm up and makes neater squares. Store leftovers covered in the refrigerator, and warm individual portions briefly in the microwave if you prefer a softer, warm dessert.
An Easy Dessert for Sharing
Serve these cinnamon-sugar cheesecake bars on their own or alongside coffee after dinner. They bring together the familiar flavors of cheesecake and sweet pastry in a simple, crowd-friendly dessert. If you enjoy easy dessert recipes made with everyday ingredients, these Sopapilla Cheesecake Bars are a delicious addition to your baking collection.
Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
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Sopapilla Cheesecake Bars
- Total Time: 1:20
Ingredients
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls
- 2 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Pre-heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Notes
- These bars need to be stored in the refrigerator, but are best served warm. To rewarm, microwave on 50% power 5 to 10 seconds.
- Traditional sopapillas are drizzled with honey at the table, but the bars have plenty of sweet bite built right in. They are most delicious eaten while they’re still warm, but be sure to let them cool for 30 minutes so they aren’t too soft to cut.
- Press out the second can of dough on a lightly floured large piece of baking parchment so you can press the perforations together easily. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.
- Prep Time: :15
- Cook Time: 1:05
- Category: Dessert
- Method: Oven