This Sopapilla Cheesecake Bar recipe is a cinnamon lover’s dream! Cream cheese filling wrapped in a cinnamon-sugar crust makes for a delicious and easy dessert.
Love this easy recipe? Try a new flavorful twist. Our Strawberry Cream Cheese Danish has similar ingredients, with a burst of berry flavor!
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Easy Sopapilla Cheesecake Bars
Have you ever had Sopapillas before?
I love those pieces of fried pastry served at Mexican restaurants! They taste quite a bit like churros, but I find that they’re usually a bit more flaky.
There’s no better way to end a big Mexican meal (well, fried ice cream works too haha). Sopapilla Cheesecake Bars are the delectable combination of cheesecake, sopapillas and churros!
I went back and forth over whether to call these bars Churro Cheesecake or Sopapilla Cheesecake. In the end, I decided the flaky crust reminded me more of sopapillas then of churros.
But if you like churros, I can guarantee you’re going to LOVE this recipe.
The buttery cinnamon sugar in every bite is to die for! Combined with the creamy cheesecake filling, it’s absolute perfection.
Drizzle with honey or chocolate sauce to add even more flavor, or enjoy these just as they are.
We always serve these as a breakfast treat!!!
Crescent Roll Crust
Know what I like best about this recipe? It’s so easy.
I’m talking you can almost make this in your sleep. (Although I wouldn’t recommend sleep baking, as a general rule).
For the crust, I used ready made crescent roll sheets! Have you ever used these before? They’re just like the canned crescent rolls, but without any seams so you can cut it into whatever shape you like. Super handy!
If you can’t find the crescent roll sheets, you can use the regular crescent roll dough, too. Just roll out the contents of the can and use your fingers to press the seams together.
In Sopapilla Cheesecake (or Churro Cheesecake, if you prefer), there’s a layer of crust on the bottom AND the top.
This makes a huge difference! You get even more of that light, buttery Sopapilla taste in every bite.
Seriously, this is pure cinnamon bliss in cheesecake form.
Cinnamon Sugar Topping
I always keep a blend of cinnamon and sugar on hand for sprinkling on toast, Snickerdoodles and all kinds of cinnamon baked goods!
The best ratio for this recipe is 1 teaspoon of cinnamon for every 1/2 cup of sugar. You can mix some up just for Sopapilla cheesecake or make a few batches to keep in the baking cupboard to save you a step down the line.
Might as well! I can just about guarantee you’ll like this recipe so much you’ll want to make it again sooner rather than later.
How to make Sopapilla Cheesecake
CRESCENT ROLL CRUST.
After layering the bottom of a baking pan with one sheet of the crescent roll, crust you make a cheesecake filling.
No need for anything fancy–I keep it simple with just cream cheese, sugar and vanilla. Beat everything together until fluffy and smooth, then pour it over the crust.
CRESCENT ROLL TOPPING.
Spread the cream cheese mixture evenly over the whole pan before topping it with another layer of crescent roll dough.
Now it’s time for the best part: the cinnamon sugar topping!
Melt half a stick of butter. Brush melted butter over the top of the dough. Then, sprinkle a mixture of cinnamon and white sugar evenly over the whole thing.
Bake the cheesecake in a preheated oven until the crust is golden brown. Cool completely before slicing into bars and serving.
No toppings and garnishes needed to make these quick and easy bars, but you can certainly dress them up with some tasty toppings if you like. A few recommended serving suggestions for your sopapilla cheesecake:
How to store
These bars taste so good when they’re freshly baked. Store any leftover bars in covered in the fridge and enjoy within 3 days.
The flavor is still good when they’re cold, but the crust loses some of its crisp flakiness.
Tips & Tricks
- What kind of pan to use: I prefer a 13 x 9 baking dish for this recipe so I can cut the cheesecake into square bars. You could also make the cheesecake in a round pie plate and serve it in slices instead.
- What cream cheese to use: I like full fat cream cheese best for making cheesecakes! You could substitute low fat varieties but it won’t be as rich. Since there are so few ingredients here, the cream cheese flavor is important!
- Crescent rolls: If you’re using the regular crescent roll dough for the crust, make sure to fully pinch all the seams together so there’s no separation in your crust.
- If you love today’s sopapilla cheesecake, be sure to give our easy cheese danish recipe a try, made with puff pastry!
More Easy Dessert Recipes
- Banana Split Cheesecake
- No Bake Churro Bars
- Kentucky Butter Cake
- No Bake Cheesecake Bars
- Lemon Bars
- Peanut Butter Rice Krispie Treats
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
- 4 packages cream cheese, softened 8 ounce each
- 2 cups granulated sugar divided
- 1 teaspoon vanilla extract
- 2 cans crescent roll sheets
- ¼ cup unsalted butter melted
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- In a bowl, beat the cream cheese with 1 1/2 cups of sugar and vanilla extract until smooth.
- In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon. Set aside.
- Press the first sheet of crescent roll dough into the bottom of a 13×9 baking dish. Pour cheesecake filling over the dough, then roll the second layer of dough over the top.
- Brush the melted butter over the top layer of dough and sprinkle with the cinnamon sugar mix.
- Bake for 45 minutes until golden brown. Remove from oven and cool for at least 30 minutes before cutting.
- If you can’t find the crescent roll sheets, just use a roll of crescent roll dough and press the seams together.
- Drizzle with honey or chocolate sauce for a tasty twist!
If you love churros and sopapillas, this is the cheesecake recipe for you! Easy to make and kid approved, Sopapilla Cheesecake bars make a delicious finale to your Mexican inspired meal!