Easy Sopapilla Cheesecake Bars
Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!
A SIMPLE CINNAMON SUGAR DESSERT
I absolutely love the sopapillas. Sopapillas are basically light and fluffy fried dough that’s been rolled in cinnamon sugar. They are amazingly delicious when drizzled with honey! Around here we jokingly call them sofa pillows. My Grandma actually made these when she visited us years ago and I’ve been making them her way ever since!
TIPS FOR MAKING SOPAPILLA CHEESECAKE BARS:
- If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won’t have to push the seams together.
- For a richer flavor, try using a combination of white and brown sugar.
- Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
- Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days.
- If you like lemon flavors, try my Lemon Cheesecake Bar recipe that is made similarly!
- Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated crescent rolls – if you can find the crescent roll dough sheets, I would purchase those since it makes it a bit easier and you don’t have to worry about pinching the seams together.
- cream cheese – it is really important that the cream cheese is softened to room temperature. If not, it will not whip up smooth and you’ll end up with a bunch of lumps you can’t get out.
- sugar – I like to use regular white granulated sugar but you could also use brown sugar here too for more depth of flavor since brown sugar has molasses in it.
- vanilla extract – you can play with the extract flavors here if you like. I think maple or even a butter extract might be a fun switch.
- salted butter – it might seem weird to use salted butter in a sweet dessert but the tad bit of saltiness is a nice contrast of flavor to all the sweetness.
- sugar and cinnamon – you can purchase the cinnamon sugar that is already combined instead of mixing it together yourself. Whatever is easiest for you here!
HOW TO MAKE SOPAPILLA CHEESECAKE BARS:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together.
In a medium bowl, beat cream cheese, sugar and vanilla until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top. Drizzle with melted butter. Sprinkle with sugar and cinnamon.
Bake, uncovered for 30-40 minutes, until golden brown. Cut into 12 squares. And serve.
CRAVING MORE RECIPES?
- Cinco De Mayo Recipe Roundup
- Cherry Cheesecake Bars (+Video)
- Easy Cinna-Minis
- Air Fryer Churro Bites
- Air Fryer Cheesecake Chimichangas
- Blueberry Cheesecake Crescent Rolls
Originally published: February 2012
Updated photos and republished: April 2021
Easy Sopapilla Cheesecake Bars
Ingredients
- 2 (8 ounce) tubes refrigerated crescent rolls (or crescent roll dough sheets)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons salted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x 13- inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
- Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
- In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
- Spread cream cheese mixture over bottom layer of crescent rolls.
- Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
- Drizzle the top with melted butter.
- Sprinkle with sugar and cinnamon.
- Bake uncovered for 30-40 minutes, until light golden brown.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won’t have to push the seams together.
- For a richer flavor, try using a combination of white and brown sugar.
- Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
- Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days.
- Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie. I would love to win this cookbook. My only shortcut in the kitchen is when I make dinner like Baked Penne and I make enough to have that night and then I make extra so I can freeze one in a 9×9 Pyrex dish. It is so nice having that extra one in the freezer ready to go. Just thaw, heat and eat!
Krissy
kbmint@otelco.net
Oh, yes I can definitely use some shortcuts in the kitchen. thanks for the giveaway
ABreading4fun [at] gmail [dot] com
One of my shortcuts is that I use the refrigerated crescent rolls to make "Pigs in a Blanket"
When I make meatballs I make a ton. I use my ice cream scoop & the George Forman grill. They cook in half the time & the excess fat runs off. Pop them into the sauce in the crock pot & simmer. Have a meal that night & freeze the rest of them in my food saver bags. When you need a fast meal all you have to do is cook some pasta & make a salad. You might think they get all squished but they don't, just don't press down on the lid of the grill.
Yes it does look yummy! Not sure if I am entering the cookbook giveaway, but my little tip is I buy the large can of Chilpotle Peppers in Adobo Sauce, which I use in many dishes. I never use the whole can small or large, so I freeze the left over and cut off what I need for the next recipe that I cook. It goes a long way and no wast at all… Sonya Wilson sonyavwilsonbellsouth.net on
One of my favorite shortcuts is to use an immersion blender whenever possible when a recipe calls for using a blender or food processor… so much easier and less to clean up afterwards!
Dana
email:
bananathorn@bellsouth.net
As a stay at home mom of 2 that homeschools, and help manage my husbands buisness and takes care of the house. Any short cuts in the kitchen would be a great help. I love to have hot meal ready every night when my husband gets home from work and like to add a variety so we arent eating the same thing all the time. Occassionally I enjoy throwing a dessert into the mix also.
Any short cuts and new reciepes are a great help in my kitchen!!
Laura
katnemmy@hotmail.com
Just starting to cook and bake and really enjoy it! So this cookbook would be a great help in my kitchen!
Hello. I love to bake and would really enjoy using this cookbook.
cindy.aldridge@embarqmail.com
My favorite shortcut–canned biscuits fried and frosted–instant doughnuts!!
taylorta@marshallk12.org
My favorite shortcut–canned biscuits fried and frosted–instant doughnuts!!
I could sure use this book bc as a mom w/ 3 kids, I need all the shortcuts I can get in the kitchen!!
Wow. I mean, just WOW! This looks and sounds incredible! I want to make this immediately when I get home. Eat a piece then immediately remove it from my site so I don't eat the whole thing. Looks divine!
I'm big fans of both the Country Cook and Gooseberry Patch!! Would love to have a copy, thanks for the chance to win one!!
We love chicken pot pie, but often the process of making the pie crust and rolling it out is a pain…my short cut in smooshing out canned biscuits in a giant muffin pan, adding the pot pie, then topping with a smaller, rolled piece of canned biscuit. They bake fast, taste great and everyone gets their own cute serving.
I have made the Cream Cheese Danish recipe but used beaten egg whites to top the crust. It makes it a pretty golden color. I drizzle it with a powdered sugar glaze after it cools. Yummy! Love the cookbook! (pkrains@tcworks.net)
I purchase frozen red, yellow, and green peppers. So convenient and cost effective too! Love Gooseberry!
I always get all my ingredients together, measure out my flours,sugars etc. Always clean up dishes before moving on to next thing to bake.Winning this book would be a great addition and help…ciao4now64@yahoo.com
I would love to win t his book as being a busy wife, mother and grandmother plus work with children all day I think this would be a great asset for me
This would be a great book for me to use after a hard day at work.
I can't get enough of your recipes!! They are awesome! I would love to win the cookbook but if I don't, I will still look for all your wonderful recipes. Your banner says it all — You are truly a Country Cook.
Hey, Looked up the cookbook on Amazon. Looks amazing & I would love to win a copy, but if that doesn't work out I'll be ordering one. Love shortcuts for delicious dishes.
Krista Smith
kristabsmith@gmail.com
I use any and every kind of shortcut I can find in the kitchen! I have 3 kids and every quick tip I can use is great!
I bet there is a great recipe on every page. I love the one you made for this post. It looks fantastic!
please enter me in book contest – with 4 kids, who couldn't use some shortcuts in the kitchen??? odells@charter.net
Cake mixes are the best shortcut to work with!
I've been making this recipe for awhile now. 'Round these parts it's called Cheese Blintz, though. 😉