Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars {Sweet Pea's Kitchen}

Sometimes simple recipes are the best. This is certainly true for these Sopapilla Cheesecake Bars. With just a handful of ingredients, you can create a recipe that will have people talking for days! It combines crescent roll dough, cream cheese, sugar, butter and a cinnamon sugar topping. Topped with a drizzle of honey, these bars will blow your mind! 😀

Sopapilla Cheesecake Bars {Sweet Pea's Kitchen}


Sopapilla Cheesecake Bars

Prep Time: 15 minutes


2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/4 cup honey


Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. Drizzle honey over the bars before serving.

Source: Buns In My Oven, originally from Allrecipes

Sopapilla Cheesecake Bars {Sweet Pea's Kitchen}

One Year Ago: Blueberry Cinnamon Rolls DSC_4006

Two Years Ago: Raspberry Lemon Loaf                     

Three Years Ago: Strawberry Chocolate Chip Muffins 

10 Responses to “Sopapilla Cheesecake Bars”

  1. #
    Penny — July 23, 2013 @ 2:18 pm

    Does the pan have to be metal? I only have glass in 9 x 13 size.

  2. #
    Elizabeth @ Confessions of a Baking Queen — July 23, 2013 @ 9:28 pm

    I love that you drizzled honey on top!! Must try that next time!!

  3. #
    Jocelyn (Grandbaby Cakes) — July 23, 2013 @ 10:32 pm

    Those look so delish, so super gorgeous!

  4. #
    Ashley @ Wishes and Dishes — July 24, 2013 @ 11:32 am

    I agree – simple recipes are the best sometimes! Looks great!!

  5. #
    mimi — July 24, 2013 @ 11:32 am


  6. #
    Renee @ Awesome on $20 — July 24, 2013 @ 9:53 pm

    My favorite Mexican restaurant in Oklahoma City served sopapillas at the end of every meal. I loved drenching mine in honey. I can’t wait to try this!

  7. #
    Jocelyn @BruCrew Life — July 25, 2013 @ 7:40 am

    Yum!! Those look fantastic. I love the extra honey on top too!!!

  8. #
    Erin | The Emerging Foodie — July 27, 2013 @ 10:05 pm

    Ahhh, a friend of mine made these a couple months ago and I was just about to text her asking for the recipe. So glad I found this! These bars are AMAZING. 🙂

  9. #
    Beth — January 26, 2014 @ 4:09 pm

    These were so easy to make and super delicious!!! Funny enough the same day I made these my sister did too!! Great minds think alike! She added fruit pie filling to hers, she’s done both cherry and apple now, she spreads it over the cream cheese mixture before adding the second crescent roll layer, yum!

    • Christina replied: — January 27th, 2014 @ 3:48 pm

      How funny!! I guess great minds do think alike! 😉 I love the idea of adding a pie filling to the bars, I bet that would taste amazing! Thanks so much for letting me know how they turned out for you! 🙂

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