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. They’re a lot like Crescent Roll Cheesecake!

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 stacked on top of one another

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!

creamy cheesecake sopapilla ingredients


  • 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

steps to make cheesecake sopapilla bar recipe

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.


close up of sopapilla cheesecake bars topped with cinnamon sugar

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!

sopapilla cheesecake bars with a fork sticking out

Love these easy sopapilla cheesecake bars? Try these other great dessert recipes next!

sopapilla cheesecake bars

Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are layers of crescent rolls, with a cream cheese filling and topped with a cinnamon sugar crust for an easy dessert.
4.03 from 161 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes


  • 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.
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    Made this dessert many times. Always a crowd pleaser!

    1. Shyanne - ATM Team says:

      Thank you, Connie! We’d love to see a picture of your recreation! 😍

  2. 5 stars
    Make these and they were delicious! My family loved them. The bottom layer of crescent rolls were soggy even though it was fully cooked. Was the pan not supposed to be greased? Thanks.

    1. Shyanne - ATM Team says:

      Sorry to hear it turned out soggy, Kate! Greasing the pan shouldn’t be an issue as long as it wasn’t super wet. Did you use room temperature ingredients by chance?

    2. Denise Escobar says:

      When I first made a similar recipe that very situation happened to me. The next time I made it I baked the crescent rolls after placing them in the dish sealed seams and poked very small holes and blind baked it for like 10 minutes just to set them proceeded with the rest of the instructions good luck 👍 next time

  3. Card sender says:

    5 stars
    This is going to be my go to dessert! They’re also called Churros Cheesecake so that’s what I say it is. I use one cup of Xylitol or monk fruit in the body instead of sugar & say it’s almost sugar free. My new favorite dessert.

    1. Shyanne - ATM Team says:

      Such a good idea! We’re so glad you enjoy it. 😊

  4. 5 stars
    I have this exact recipe in a cookbook from the 1930’s. It’s called Williamsburg Bread in that book. I’ve been making this for years and it’s a never-miss. Rows pleaser for sure!

    1. Shyanne - ATM Team says:

      Wow! It’s definitely one of our favorites. 😊

  5. 5 stars
    Love this recipe. So delicious. Everyone enjoys it. Can you make it with the dough sheet instead of the crescent rolls dough?

    1. Shyanne - ATM Team says:

      Thank you, Lisa! We haven’t tried a dough sheet but think it would work! The taste and texture will just be slightly different.

  6. Would love for these things to not have so many ads!

  7. Jennie Alt says:

    I add a little fresh squeezed orange juice and orange zest to my cream cheese. I also add brown sugar to tge cinnamon topping.

  8. 5 stars
    I made this for a work birthday luncheon. Only one piece left! I found this to be a very simple recipe and h flavorful. I could see making this multiple layers or even using soft tortillas instead of crescent rolls.

  9. Next time I make it I will add chocolate chip and when finish baking I will drizzle with chocolate on the top

  10. Momafrizz says:

    I made this recipe as is, but I added the melted butter by mistake into the cream cheese, and I put a cherry topping inside. Unfortunately, I guess I should’ve cooked it more because the inside wasn’t firm enough and when I cut it the filling stout, it still tasted delicious, but if I had cooked it another 20 minutes, the filling might’ve firmed up better.

  11. I’m gonna try this with a Graham cracker crust.

  12. 5 stars
    Now my “signature” dessert I bring to family get togethers, easy to make and super delicious!!

  13. 5 stars
    I lightly buttered the pan and sprinkled with cinnamon sugar before putting the dough on the bottom. Made for an extra helping of cinnamon/sugar which was amazing.

  14. 5 stars
    I’ve made this recipe countless times over the last few years. It’s a go to for anyone I’m bringing a meal to, or an office party, baby shower, birthday, holiday, etc. I’ve had co workers request this for their own birthday as well. They’re easy and delicious. I add a little orange extract and some zested orange peel as well for a different tang.

  15. Do you need to grease the pan or pre-bake the bottom layer to avoid sticking or a gooey bottom crust?

  16. 5 stars
    Made them 4 times this month already,they are so good.

  17. Janet King says:

    What is the nutrition/ calories?

    1. Don’t worry about it

      1. G-Money doesn’t worry bout notttttin

    2. Murffinround says:

      In order to consume this recipe, running is require prior to consumption.

  18. 5 stars
    Love this recipe. So yummy, easy and top cooks golden brown w. Crunchy cinnamon sugar topping… not raw!

4.03 from 161 votes (150 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.