Sopapilla Cheesecake Bars are made with flaky dough and have a perfect amount of cinnamon and sugar topping!
This sopapilla dessert is wonderful for parties, events, or when you are in the mood for insanely good things. You can make these Mexcian cheesecake bars quickly and easily.
Sopapilla Cheesecake Bars
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! 😀 I seriously mean you are going to drool when you taste them.
You can make this sopapilla dessert for brunch or after a meal. We love eating it with some hot coffee or tea. It’s so creamy and indulgent you only need a small piece to feel satisfied. But if you need more than one, I won’t tell anyone. 🙂
I have been eating these Mexcian cheesecake bars for years and years. They are something I often want when we want sweets. Which is often! When you are in the mood for something unique and tasty, please give these sopapilla cheesecake bars a try.
If you want to add some extra fun flavor, you could replace the cinnamon in this recipe for pumpkin pie spice. It’s a lovely way to get them ready for fall.
What is Sopapilla
Sopapilla is a well known dessert that is often served in Mexican cuisine. It’s typically dough that has been deep fried and sprinkled with cinnamon and sugar. The recipe has evolved over the years, and now is a well known cheesecake recipe too. This sopapilla cheesecake is rich and delicious.
Do You Need To Refrigerate This Cheesecake
Yes, sopapilla cheesecake bars do need to be refrigerated after they have cooled. Due to the ingredients in the cheesecake, they will need to be kept cold. Let the bars cool down completely, then place them in a container with a tight-fitting lid. They will last in the fridge for 4-5 days.
Can I Double This Recipe
Yes, absolutely, you can double these cheesecake bars. I recommend either using a really large sheet pan or making two separate pans. Where the sopapilla cheesecake is already made in a 9×13 pan, if you double it in the pan, it will take forever to cook.
Does These Cheesecake Bars Freeze
Sure, you can freeze these cheesecake bars. After they have cooled down, cut them and wrap each bar in a piece of plastic wrap or a piece of tin foil. You can then place the cheesecake bars inside of a freezer bag, or if you have a freezer container, that will work too. Make sure to label it, and they will last up to 2 months in the freezer.
With only seven ingredients together, you will be amazed by how simple and decadent this sopapilla cheesecake bars recipe is. Please let us know what you think of them after you sink your teeth into that first one. We know you are sure to love it.
- Cream cheese softened
- White granulated sugar
- Pure vanilla extract
- Refrigerated crescent dough sheets
- Ground cinnamon
- Butter softened
How to Make These Cheesecake Bars
Now it’s time for the good stuff so you can quickly make these irresistible cheesecake bars. There are only six simple steps, and they are all pretty easy—time to get in the kitchen and get busy.
Step 1: Start off by preheating the oven to 350F degrees. Then add some butter on the bottom and sides of a 9×13 inch metal baking pan. Add a long piece of parchment paper in the bottom of the pan. Be sure to let the parchment extend up the two sides of the pan. Let them have an overhang slightly on both ends. Then place another piece of parchment paper in the same manner, perpendicular to the first sheet. You should be able to remove the bars from the pan using parchment paper easily. Then grease the parchment paper with butter.
Step 2: Use a bowl for your stand mixer that has been fitted with the paddle attachment. Then combine and beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Step 3: Next, you’ll need to place one layer of crescent roll dough in the prepared 9×13 pan. Then spread the cream cheese mixture over the dough and top with the remaining sheet of dough.
Step 4: Combine the remaining 3/4 cup of sugar, cinnamon, and softened butter in a small bowl. Stir with a fork until combined well.
Step 5: Sprinkle small pieces of the cinnamon sugar mixture over the top of the dough.
Step 6: Bake the sopapilla cheesecake bars 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.
Now, remember to save this recipe on Pinterest for later 🙂
- 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.
I am always rooting for cheesecake recipes whenever we head out to get-togethers. I will often take some kind of cheesecake with me. Here are some additional cheesecake recipes that I think you are going to love as much as I do. Let’s take a peek:
Cherry Cheesecake Brownies – Combining cheesecake and brownies is a lovely way to give you an explosion of flavor. They are soft, moist, and delicious. Cherries and chocolate come together beautifully.
Peach Cobbler Cheesecake – Peaches are so tasty, and turning them into a cheesecake is wonderful. You are going to want to take this to tailgate parties, holidays, or even serve it when you have friends over for dinner.
Pumpkin Cheesecake Bars – You know how much I enjoy eating foods that are pumpkin flavored. These pumpkin cheesecake bars are mindblowing delicious and should be added to your list of desserts.
Snickers Swirl Cheesecake Brownie – There is an undeniable connection between me and cheesecake brownies. They are swirled perfectly and have the right amount of chocolate and snickers bars. They are so yummy!