Sopapilla cheesecake bars made with crescent dough, cream cheese filling, and a cinnamon-sugar topping. Inspired by the popular Mexican dessert “sopapillas”. This is hands down the easiest cheesecake dessert you will ever make! Made in under 50 minutes, no water bath required, and no cracks to worry about.
Enjoy these mouth-watering bites of heaven with a cup of coffee or tea for the ultimate dessert or breakfast option.
These sopapilla cheesecake bars remind me of churros. Imagine hot and fried delicious churros stuffed with a creamy rich filling. Now we’re talking! The best part about this recipe is the fact that it’s super easy to make. Who can resist a layer of cheesecake baked in between crescent dough? A drizzle of honey on top is almost a must. Also, you can enjoy these warm or cold. Without a doubt, this is the best dessert you can bring to a potluck or game-day.
What Are Sopapillas?
Sopapillas are crispy and delicious fried pastries traditionally coated in a cinnamon-sugar mixture. Although this cheesecake isn’t made with fried dough, the crescent dough when baked and topped with cinnamon and sugar tastes almost exactly like sopapillas.
You’ll Need Only 5 Ingredients
- 2 8-ounce Cans Crescent Dough
- Softened Cream Cheese – make sure it’s super soft or else you’ll get a lumpy cream cheese filling.
- Granulated Sugar
- Cinnamon – do not omit the cinnamon, it gives it so much flavor and that “churro” taste.
- Melted Butter
How To Make…
Like I mentioned above, the simplest recipe you’ll ever make. Here’s all you have to do.
- Preheat your oven to 350 degrees and grease a 9×13 baking dish with non-stick spray or butter.
- Unroll a can of crescent dough and press it into the bottom of the prepared baking dish.
- In a large bowl, mix the cream cheese and 1 cup of sugar. Mix well and make sure the cream cheese is softened.
- Spread the cream cheese mixture over the dough and spread it evenly using a spatula.
- Unroll the second can of dough and press it on top of the cream cheese mixture. In a small bowl, combine 3 tbsp sugar and 1 tsp cinnamon. Pour the melted butter over the dough and then sprinkle the cinnamon-sugar mixture over the top.
- Bake for 35 minutes. Allow it to cool for 20 minutes before slicing into it.
- Drizzle the sopapilla cheesecake bars with honey for extra flavor and sweetness.
Let these cool completely and place them in an airtight container or wrap them completely with plastic wrap. Refrigerate for up to 2-3 days. Cheesecake freezes really well. To freeze, simply wrap it with plastic wrap and then foil. Freeze for up to 3 months.
If you enjoyed these decadent cheesecake bars then you will also enjoy these cheesecake brownies. This fruity pebble cheesecake is another favorite! You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.
Sopapilla Cheesecake Bars
- 2 8-ounce cans crescent dough refrigerated
- 1 cup granulated sugar
- 2 8-ounce packages cream cheese softened
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp melted butter unsalted
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray or butter. Unroll one can of crescent dough and press it into the bottom of the baking dish.
- In a large bowl, mix the softened cream cheese and 1 cup of sugar until well combined.
- Spread the cream cheese mixture over the crescent dough and spread evenly with a spatula.
- Unroll the second can of crescent dough and place it on top of the cream cheese mixture.
- Pour the melted butter over the top of the dough and spread evenly using a pastry brush.
- In a small bowl, combine 3 tbsp of granulated sugar and 1 tsp of cinnamon. Mix well and then sprinkle it over the top of the dough. Bake for 35 minutes. Allow cooling for 20 minutes before slicing into it.