Easy Sopapilla Cheesecake
Look no further for the best (and easiest!) cheesecake dessert! With just 10 minutes of prep and 35 minutes of cooking, you’ll instantly see what readers are raving about with this Sopapilla Cheesecake Recipe!
Sopapilla Cheesecake With Crescent Rolls
I love Cheesecake and Cream Cheese Frosting, so naturally, I had to try this recipe, which has its own cinnamon sugar twist! And, I’m happy to report that it’s as yummy as it sounds.
When a reader points out that self-discipline is needed to avoid eating all of these Sopapilla Cheesecake Bars, then you KNOW they’re going to be good! The mix of a Spanish-inspired pastry paired with creamy cheesecake is a delightful match that’s totally irresistible!
The best part, aside from the taste of these bars, is how EASY it is to make this recipe! How easy, you ask? Well, it’s made with sheets of refrigerated crescent roll dough, so it’s simple enough for everyone to make and enjoy!
Rebecca’s Recipe Review
Taste: Sweet cinnamon and vanilla flavor.
Texture: Creamy cheesecake filling with a crisp crust.
Ease: 4/10
Pros: This cheesecake is probably the EASIEST cheesecake you’ll ever make! No water baths, springform pans, or ridiculously long cooking and cooling times, just a simple and delicious dessert recipe!
Cons: None.
Would I Make This Again? Yes!
Easy Sopapilla Cheesecake Ingredients
Cream cheese
Granulated sugar
Vanilla extract
Cans of refrigerated crescent roll dough sheets
Ground cinnamon
Unsalted butter
Honey
All my friends love this cheesecake I make 3 at a time best dessert I ever made!
– Patricia
How To Make Sopapilla Cheesecake Bars
1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
3. Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
4. Spread the cream cheese mixture over the top of the dough, making sure to spread it evenly over the dough. Top the cream cheese filling with the other piece of dough.
5. Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the crescent roll dough for a more even coating.
6. Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. It should be served chilled or room temp.
Rebecca’s Sopapilla Cheesecake Tips
High-Quality Cream Cheese – As with any cheesecake recipe I always recommend using a high-quality cream cheese. I prefer using full-fat Philadelphia cream cheese; however, you can use your favorite!
Softened Cream Cheese – Be sure to set your cream cheese out at room temperature before beginning this recipe to allow it to soften. Softened Cream Cheese will mix better to deliver the smoothest cream cheese filling possible without lumps.
Cresent Sheets – Use a rolling pin to roll out the cans of crescent dough before layering them in this recipe. Once they’re rolled out, pinch together any seams that need it. This will prevent the dough from splitting apart during the baking process.
Baking – Only bake these cheesecake bars until the top crust is golden bright and lightly puffed up. You don’t want to overbake these bars!
Serving – Allow the bars to completely cool before slicing into them to prevent a mess and sloppy slices! It’s best to serve these chilled or at room temperature.
Storage Instructions For Sopapilla Cheesecake Bars
To Enjoy Now: To store, you can tightly cover the baking sheet of cheesecake bars with aluminum foil or plastic wrap. You can also transfer cooled slices of cheesecake bars into an airtight container to store.
The bars should then be kept in the fridge to enjoy for up to 4 days. You can also freeze these bars; however, the crust tends to soften a bit during thawing.
To Enjoy Later: To freeze sopapilla cheesecake bars, transfer slices onto a baking sheet and then into the freezer to flash-freeze them. Afterward, you can individually wrap the slices in plastic wrap and again in foil. This double-wrapping will prevent freezer burn.
You can also place the slices of cheesecake bars into a freezer-safe container. Then, place the container in the fridge to freeze for up to three months.
To thaw, transfer them into the fridge to thaw overnight.
How To Serve These Sopapilla Dessert bars
A drizzle of honey is the finishing touch on this Sopapilla Cheesecake recipe. You can even serve it with a refreshing scoop of vanilla ice cream to compliment all that sweetness!
These easy-to-make Sopapilla Cheesecake Bars are perfect for company, potlucks, or parties. Of course, there’s always the option to enjoy this decadent dessert with the family at home!
More Delicious Cinnamon Recipes
- Cinnamon Muffins with Streusel Topping – Topped with a crunchy cinnamon sugar topping!
- Viral French Toast Iced Latte – The internet’s favorite homemade latte!
- Cinnamon Roll Shortbread Bars – Flaky shortbread swirled with sweet cinnamon!
- Chewy Cinnamon Chocolate Chip Cookies – Cozy, sweet flavor packed into each cookie!
- Cinnamon Roll Casserole – The perfect lazy breakfast!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Easy Sopapilla Cheesecake Recipe
Ingredients
Cheesecake
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll dough sheets
Topping
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1/4 cup honey
Instructions
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
- Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
- Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough.
- Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the dough for a more even coating.
- Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. Should be served chilled or room temp.
Notes
- Slightly adapted from Pillsbury.
- Nutritional Information is a per slice estimate based on 15 slices.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!
This is delicious I really enjoyed I really wish I could find a keto crust, I really have to watch my carbs I have type 2 diabetes and I use splenda and if I could find a keto crust it would make my day but I can splurge every once in a while. I was a great dessert and my grandson loved it.
Very delicious recipe. When I make it the people are hiding a slice to take home. They love it!!
So glad it’s such a hit with everyone!
Very good!!
Made these last evening and shared with my granddaughter and her husband. They have them s rave review, delicious , Thank you. I definitely will make these delicious cheesecake squares again and again,
These look amazing and so easy! Planning on making these this weekend fir a friend to compliment the Mexican meal we are taking her. Wondering how much of a difference salted vanilla unsalted butter makes in this dish? Any ideas?
Gosh! Should’ve proofread! Stinkin autocorrect! Meant to ask *salted vs. unsalted butter…
Using salted will just make the topping more salty.
It takes true self discipline to not eat 4 of these! Love them so much!
Hi Zoe, I’m so glad you enjoyed them!
All my friends love this cheesecake I make 3 at a time best dessert I ever made!
Glad everyone enjoys it!
Oh man this is my kind of sopapilla! So good and flavorful!
How delicious it sounds! I have never heard of Sopapilla cheese cake before so thank you for the great explanation. I will definitely go for seconds 😀