This Sopapilla Cheesecake Bars recipe is one of my favorite delicious desserts. It’s an easy recipe to enjoy that creamy cheesecake filling with minimal prep time needed. I promise that one bite of this decadent dessert bar and this easy dessert will be your new ultimate craving.
Using a tube of crescent rolls gives you layers of flaky pastry that are topped with buttery cinnamon sugar. My mouth is just watering thinking about these Sopapilla Cheesecake bars!
If you love recipes like this, you may also enjoy these Caramel Cheesecake Brownies as well. You can never have too many cheesecake recipes!
Why you’ll love these Decadent Sopapilla Cheesecake Bars
- This flaky cinnamon sugar pastry is addictive
- it’s a fun Mexican dessert that creates the perfect sweet layer of cheesecake
- It’s the perfect sweet treat and is soon to be one of your most popular recipes
- Pillsbury crescent rolls – Using a package of crescent rolls is a breeze.
- Sugar – The cinnamon sugar mixture is unforgettable.
- Ground cinnamon – Pairs perfectly with the cream cheese and sugar.
- Cream cheese – Make sure that it’s softened so it mixes easily with an electric hand mixer.
- Egg – Helps to make a smooth cheesecake.
- Pure vanilla extract – Pure vanilla extract is best.
How To Make This Easy Cheesecake Recipe
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Preheat the oven to 350 degrees and line a 9×13 baking pan with parchment paper
Step Two: Using a small bowl, combine ½ C sugar and 3 tbsp ground cinnamon; set aside.
Step Three: Using a large bowl and hand mixer, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth.
Step Four: Sprinkle a little bit of the cinnamon sugar onto the bottom of the baking pan.
Step Five: Unroll the crescent rolls and line 1 can into the bottom of the baking pan and press the seams together.
Step Six: Pour the batter into the baking dish and place the second can of crescent rolls on top of the batter.
Step Seven: Sprinkle the remaining cinnamon sugar on top and bake in the oven for 30-40 minutes or until a light golden brown.
Make sure that you store leftovers of this simple dessert in an airtight container and keep it in the fridge. It should last for 2-3 days.
Yes, you can freeze these dessert bars. Wrap them in saran wrap and then add them to a freezer-safe container. To thaw, move this simple dessert to your fridge and let it unthaw that way.
If you plan on freezing, eat within 2-3 months of time. You can eat this dessert while it’s still frozen for a new texture as well!
The best way to cut the cheesecake bars is to use a sharp knife and slice it at an angle. If you’re worried that it’s going to get messy, you can wash the knife blade off between each cut.
You can also add the cheesecake to the freezer to harden it up a bit which can help with the cutting process.
More Cheesecake Recipes You’ll Love
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Sopapilla Cheesecake Bars Recipe
- 2 8-ounce crescent roll tubes
- 1 cup sugar
- 3 tbsp ground cinnamon
- 2 8-ounce cream cheese softened
- 1 egg
- 1 tsp pure vanilla extract
- Preheat oven to 350 °F and line a 9×13 baking pan with parchment paper
- Using a small bowl, combined ½ C sugar and 3 tbsp ground cinnamon; set aside
- Using a large bowl and hand mixer, beat the cream cheese, sugar, egg, and vanilla until creamy and smooth
- Sprinkle a little bit of the cinnamon sugar onto the bottom of the baking pan
- Unroll the crescent rolls and line 1 can into the bottom of the baking pan and press the seams together
- Pour the batter into the baking dish and place the second can of crescent rolls on top of the batter
- Sprinkle the remaining cinnamon sugar on top and bake in the oven for 30-40 minutes or until a light golden brown
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