Kitchen Fun With My 3 Sons

Easy Sopapilla Cheesecake Bars

Disclaimer: This post may contain affiliate links.

This super Easy Sopapilla Cheesecake Bars makes a delicious dessert in a snap! Two layers of crescent rolls filled with a sweet cream cheese filling then topped with melted butter and cinnamon sugar and baked until golden brown.

Easy Sopapilla Cheesecake Recipe

Easy Sopapilla Cheesecake Bars

The best dessert for Taco Tuesday? For sure it has to be this Easy Sopapilla Cheesecake Recipe! A quick and simple dessert that is so satisfying and the perfect way to end a weeknight dinner, serve for a special occasion, or bring to a picnic or potluck dinner.

Love an easy dessert recipe? Check out these: 5-Ingredient Oreo Cheesecake Cookies | Easy Coconut Cookies | Caramel Apple Texas Sheet Cake | No Bake Reese’s Peanut Butter Bars

The Ingredients

Here’s what you’ll need to make the Easy Sopapilla Cheesecake Bars (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Refrigerated crescent rolls – you can use Pillsbury or a generic brand that you like.
  • Granulated sugar
  • Vanilla extract
  • Cream cheese
  • Butter
  • Ground cinnamon

ingredients to make Easy Sopapilla Cheesecake Recipe

How to Make Sopapilla Cheesecake Bars

Preheat the oven to 350F. Spray 9 x 13 baking dish with cooking spray and set aside.

Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.

pressing crescent roll dough into a glass baking dish

In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.

spreading cheesecake filling over crescent roll dough

Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.

crescent roll dough over top of the cheesecake layer

Brush the melted butter over top of the crescent roll dough.

brushing melted butter over top of the crescent rolls

In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.

sprinkling cinnamon and sugar over top of the crescent roll dough

Bake for about 30 minutes until golden brown.

freshly baked Easy Sopapilla Cheesecake Recipe

Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.

cut squares of Easy Sopapilla Cheesecake Recipe on a plate

Some like to eat the cheesecake squares warm while others enjoy them better when chilled. Either way is the right way!

stacked sopapilla cheesecakes

Toppings for Sopapilla Cheesecake

  • Vanilla bean ice cream
  • Whipped cream
  • Cherry pie filling
  • Caramel sauce
  • Hot fudge sauce
  • Honey

Easy Sopapilla Cheesecake Recipe

How to Store Leftovers

Keep the leftover cheesecake squares in an airtight food storage container in the refrigerator for up to five days.

stacked sopapilla cheesecake squares with a bite taken out

More Recipes You will Love

Sopapilla Cheesecake Bars

Easy Sopapilla Cheesecake Bars

Published By Jill
This super Easy Sopapilla Cheesecake Bars makes a delicious dessert in a snap! Two layers of crescent rolls filled with a sweet cream cheese filling then topped with melted butter and cinnamon sugar and baked until golden brown. 
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 tubes refrigerated crescent roll dough
  • 16 ounces (2 packages) cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup butter melted
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350F.
  • Spray 9 x 13 baking dish with cooking spray.
  • Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
  • In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
  • Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
  • Brush the melted butter over top of the crescent roll dough. In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
  • Bake for about 30 minutes until golden brown. Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Easy Sopapilla Cheesecake Recipe on Pinterest

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

InstagramFacebookPinterestTwitter
Subscribe
Notify of
1 Comment
Inline Feedbacks
View all comments

I baked the bottom crust before spreading  filling,  just till beginning to brown, to be sure finished bars are not doughy.5 stars

SEEN ON

As seen on