Sopapilla Cheesecake Bars are one of the most popular Mexican pastry desserts as it combines crescent rolls, cream cheese, vanilla, egg, and sugar that is then topped with cinnamon sugar topping to create one of the most delicious desserts you will ever eat.
You will love the vanilla cheesecake flavor that is topped with a crispy buttery cinnamon sugar pastry crust. Once you try them it will soon become your go-to dessert every single time! One of my favorite cheesecake recipes!
Sopapilla Cheesecake Bars
In our house we love cheesecake! From no-bake cheesecake to caramel apple cheesecake bars we love it all! But one of my absolute favorite cheesecake desserts are these super simple Sopapilla Cheesecake bars!
The flavors just meld together perfectly and they are so simple to create. Honestly, the hardest part about this dessert is waiting for them to cool off so you can cut them and enjoy them!
- Crescent rolls – head to the refrigerated section and grab 2 cans of your favorite crescent rolls
- Cream cheese – grab two packages of cream cheese. Before using it for this recipe be sure to set it out and let it come to room temperature
- Vanilla extract – the hint of flavor that we all love. Use a high-quality vanilla to really get the vanilla flavor you will crave in this dessert
- Egg – egg helps add structure to these yummy bars
- Sugar – all good desserts have sugar!
- Butter – use unsalted butter that is melted but cooled
- Cinnamon – the little bit of cinnamon flavor elevates this dessert to the next level
How to Make Sopapilla Cheesecake Bars
Step 1: Prep
Set your cream cheese and your egg on the counter to get to room temperature.
Preheat your oven to 350°.
Unroll one can of crescent roll dough and lay it on the bottom of a 13x 9-inch pan.
Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed. (don’t worry too much about this – it will spread a little as it cooks)
Step 2: Mix
Beat together the cream cheese, vanilla, egg, and 1 cup of sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy for 1 to 2 minutes. Spread the cream cheese mixture over the dough.
Step 3: Prepare the Top Layer of Dough
Unroll the second can of dough and lay it on top of the cream cheese layer. Carefully stretch the dough to cover the cream cheese and use your fingers to pinch the perforations to seal.
Step 4: Add Topping
Pour the butter on top of the dough and use a brush or spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle over the top of the dough.
Step 5: Bake
Bake for 25-30 minutes until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough and is lightly brown.
Tips for delicious Sopapilla Cheesecake Bars
- Mix well – Be sure you mix the cream cheese, vanilla, egg, and sugar well. The creamier you make this, the creamier your Sopapilla bars will be.
- Crust – With the top crust, you want to try to get the perforations out of it. An easy way to do this is to lightly flour a sheet of parchment paper and then place the dough on top of it and press out the perforations, Once they are out gently lift the dough off the paper and place it on top of the cheesecake. If you can’t get them out – don’t worry. It will still taste amazing!
- Honey – If you want these to be authentic Sopapilla Cheesecake bars drizzle some honey on your piece right before eating. Yum!
These simple tips can help you make this crescent rolls cheesecake bar quick and easily!
Can I use low-fat or nonfat cream cheese?
I do not recommend using low-fat or non-fat cream cheese. You want the thickness of the regular cream cheese to create the right consistency in this recipe.
How do you store Sopapilla Cheesecake bars?
You will want to cover these cheesecake bars and keep them in the fridge. They will last up to 4 days in the fridge when properly stored.
Can you freeze these?
Yes, you can freeze these! I recommend placing a piece of parchment on a baking sheet and then placing your bars on the tray and then placing them in the freezer. Once frozen, place them in an airtight container separating each layer with parchment paper.
To thaw, place them in the fridge overnight. You’ll love having this Sopapilla Mexican dessert for later!
What other toppings can you add to this Sopapilla Cheesecake Recipe?
Really anything that you want. A drizzle of chocolate would be great or anything else that you think would pair with this creamy cheesecake filling.
I love these crescent rolls cream cheese bars no matter what topping I use!
Love these easy sopapilla cheesecake bars? Try these other great dessert recipes next!
- No-bake Oreo Cheesecake Dessert
- Easy Cheesecake Recipe
- Oreo Pie
- Cream Cheese Brownies
- Sugar Cookie Bars
- Pecan Pie Bars
Sopapilla Cheesecake Bars
- 2 8-ounce cans refrigerated crescent rolls
- 2 8-ounce packages cream cheese at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter melted
- 2 teaspoons ground cinnamon
- 1/3 cup sugar
- Preheat your oven to 350 degrees.
- Unroll 1 can of the dough and add to the bottom of a 13x9 glass or metal baking dish. Carefully stretch to cover the bottom of the pan and press the perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer until smooth. Add in the egg and vanilla and mix well. Spread over the dough.
- Unroll the second can of dough and add to the top of the cream cheese layer. Carefully place on top of cream cheese layer. Pinch seams together carefully.
- Pour the melted butter evenly over top. Mix remaining 1/3 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 25-30 minutes or until bars appear set when gently shaken and are golden on top.
- Cool for 15-20 minutes before serving.
- Store remaining bars in the refrigerator.
- To rewarm, microwave on 50% power 5 to 10 seconds.