Easy Sopapilla Cheesecake Bars: A Hip2Save Family Favorite (Warning: You Can’t Stop at Just One!)
Turn store-bought crescent rolls into a pan of delicious cinnamon sugar sopapilla cheesecake bars!
Looking for a tasty breakfast or dessert recipe?
These insanely delicious, yet really easy-to-make sopapilla cheesecake bars, have been such a popular recipe on the site for many years. The bottom is a buttery crescent roll, the filling is sweetened cream cheese, and the top layer is a buttery crust with lots of cinnamon and sugar.
This idea is so simple to make, requires just a few basic ingredients, and is dangerously good – don’t say I didn’t warn ya!
These are the perfect bars to serve at your Christmas event, New Year’s Eve party, or other holiday gathering! They’re so good you might have to make two pans!
Check out this yumminess on Instagram…
It’s a Hip2Save “Family Favorite” recipe, especially around the holidays!
These exact cream cheese squares happen to be a personal family favorite of Collin’s, and I’ve also been making them for years for special occasions! They are the perfect size to serve to guests and they’re super easy to make! They literally take about 10 minutes to prepare (and then an agonizing 30 minutes to bake).
I promise this recipe won’t disappoint!
Eating Keto? You can scroll past this one and check out our keto sopapilla cheesecake bars on Hip2Keto.com instead!
Sopapilla Cheesecake Bars
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
Flaky squares of cinnamon sugar pastry with a filling of delicious sweetened cream cheese.
Ingredients
Cheesecake Bars:
- 2 (8 ounce) cans refrigerated crescent roll dough
- 2 (8 ounce) packages cream cheese
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 squeeze of lemon juice (optional)
- 1/4 teaspoon lemon zest (optional)
Cinnamon Sugar Topping:
- 1/2 cup butter, melted
- 1/4 cup white granulated sugar
- 1 teaspoon ground cinnamon
Directions
1
Preheat oven to 350 degrees F. Grease a 9x13-inch pan.
2
Press one can of the crescent rolls into the bottom of the prepared pan.
3
In a medium bowl, use a handheld mixer or stand mixer to mix the cream cheese, 1 cup of sugar, vanilla, lemon juice, and lemon zest until smooth and creamy. Spread evenly over the crescent layer.
4
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
5
Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
6
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden. Let completely cool and then cut into squares to serve. Enjoy!
I cut mine into 12 large squares as shown in photos, but you could cut them smaller if desired.
Helpful tips when making homemade sopapilla cheesecake bars:
- If your store has the crescent roll sheets, that may be an even easier shortcut! If not, the rolls work great as well.
- The addition of a tiny bit of lemon juice and lemon zest is optional, but brightens the filling, and is so delicious!
- Let the squares cool completely before cutting. In fact, you can even set them in the fridge for a while so the middle can become firmer to cut.
- These will disappear super fast at any gathering, so maybe consider making two batches for a larger crowd.
- You can serve the cinnamon sugar squares as is, or consider adding fresh fruit (strawberries, bananas, apple slices) or pie filling on top to make these even tastier!
As I said, these are dangerously GOOD!
There’s basically no better way to use crescent rolls than to make some yummy sopapilla cheesecake bars! They are super-rich and decadent and taste almost like a fancy cream cheese danish. The best part is, even if you’re not a talented baker, you’ll be able to pull these off for sure. Enjoy!
Here’s what my Hip sidekick thought of these sopapilla cheesecake bars:
“OMG! These are so easy to make and so addictive! I couldn’t help myself and kept going back for more. The corner pieces are my favorite! These are great to feed a crowd too. I cut mine into 24 bars, which is perfect as they’re pretty rich.”
Enjoy your cheesecake bars alongside a cup of our Crock Pot hot chocolate!
I think this recipe was on here before because I had made them and OH MY they were delish!!!
Yes and hooray – they are!
Same! Reminds me how much we loved them. I’ll have to make them again 😁
Looks dangerously good!!
Looks like even I could make this! 😋😋
2 tips, I use the crescent roll “sheets” & we have this sometimes on our breakfast for dinner meal.
Nice tip- thanks for sharing!
Crescent Roll sheets are AWESOME! I have made variations of these for years and they are the best “cheat” for such a simple recipe. 👍
We have a neighborhood block party every year in November and this will be on my list to make. Looks so good! Thanks so much for this post and for all you do.
How do you make these keto?! Looks soooo good!
Here is the keto version–> https://hip2keto.com/recipes/keto-sopapilla-cheesecake/
I have used your recipe many times and they are so yummy!
We are so glad to hear you also enjoy these!
Oh goodness, I make these all the time for our family but let me tell you that it makes all the difference when you use the “sheet dough” that one had already mentioned in the comments and then also ceylon cinnamon, otherwise it is really sweet.
Oh thanks for your tips!
Can I use homemade cottage cheese instead of cream cheese? Any advise ?
Hmm I’m not sure if it would be thick enough but if you think it will – you could try!
Lina- If you published a cookbook I would buy it! I know all of your recipes are on online but a book would be a great gift for my daughter and friends. Thanks for the post… looks amazing as always!
Ah thanks that’s the sweetest ❤️
i agree!! 🙂
Ha- oh thanks that’s so sweet!
My aunt has been making these cheesecake bars for family gatherings for 40 years… and now they have a new name!
This is addicting, great recipe! I have tried it several times and it’s a hit!! Enjoy everyone
Awesome! Thanks for sharing Abby!
I made these last week for a Mexican lunch at my son’s school :). Big hit!
Oh that’s so fun! Thanks for sharing ❤️
I made this for coworkers years ago and they thought I was a goddess. They are so amazing, but yes very sweet.
My favorite go to sweet treat. I double the filling! And although I prefer these cold – they are the bomb fresh outta the oven (messy, but delish)
Do these need to be
Refrigerated after they are baked?
After we have a warm piece, I do refrigerate it .. My understanding is because there is a fair amount of cheesecake in it, it is recommended to refrigerated. I hope the helps. I am actually making this today! With double the cream cheese of course! Happy Thanksgiving!
Would the baking time change if you wanted to do more layers?
We have not tried, but let us know if you did!
Is there anything that can be substituted for the crescent rolls or sheets? Pillsbury uses hydrogenated palm oil in their roll products so I won’t use them. Any ideas for a replacement? Recipe looks yummy!
I bet Annie’s crescent rolls would work. We love their cinnamon rolls and I use the crescent rolls in a different Pillsbury recipe. They have “no artificial flavors, hydrogenated oils or bleached flour”
I was going to suggest the Whole Foods crescent rolls or Trader Joe’s, which will have less of the bad fats as well, for the same price.
Thank you for the tip about Annie’s crescent rolls! I have never made this recipe because I wouldn’t use anything with hydrogenated palm oil. Annie’s rolls still have palm oil (ugh) but at least it’s not hydrogenated. So I will be trying this recipe using far less butter and substituting monk fruit sweetener for the sugar. Also neufchatel instead of full-fat cream cheese.
does anyone know the nutritional info? mainly the calories, fat, carbs and protein.
thanks
It’s listed with the recipe on Pillsbury.com
Making these this week – so these are best served cold then? I am planning on bringing them to a potluck, so I guess I should make them in advance and then put them in the fridge?
I do prefer them fresh and hot, because that is when the crust is at its best. They hold up pretty well (the filling isn’t liquid when hot, just deliciously gushy.
Hello! Any substitutions for the crescent rolls? I completely forgot to buy them!
Puff pastry sheets?
Just made these, and they were so yummy fresh out of the oven! Thanks for sharing the recipe!
Oh hooray I love these too – yum! Thanks for reporting back 👏
Can you use phyllo dough?
That does seem to be another option! Let us know if you tried it!
Been making these for years! So delish! Tip: Instead of lemon, try adding maple extract to the cream cheese filling. To. Die. For. 😋
I made This recipe back in the 80’s and still do. Now I make it with organic ingredients !!!!!
oh nice! thanks for sharing!
I forgot to mention it is good with diced apples in in.
yummm!!!!
Oh that’s a neat idea- thanks for sharing!
I’ve been making a similar dessert, “churro cheesecake,” every Cinco de Mayo for the last 5years. I adjust the sugar down and cinnamon up while skipping the butter for preference, but it’s a hit every time. If you *think* you might like this, print it NOW and give it a try. Online versions all have 4.5-5 stars. As Lina noted, they go fast so you may want to make 2!
Lina, thank you for sharing the addition of lemon! What a refreshing ingredient to add a little ZING! I bet a pumpkin/pumpkin spiced version would be a GREAT Thanksgiving treat!
Oh that’s a fun idea Alamode! Thanks so much for sharing!
I do this same recipe except mix cream cheese with ranch and top with everyth8ng but the bagel seasoning.
Oh now that’s a great idea
Dear Lina,
Thank you forever for this recipe! My family LOVED it, and demanded that I print the recipe, so we can have it for every holiday ever after now! Thanks a ton!
Ahhh yay!!! I’m so glad 😀 thanks Sara!
Just made these today. They are awesome. One question, does it need to be refrigerated?
Thanks.
After the first day I usually put in the fridge.
I absolutely love these. I like to add cherry pie filling with the cream cheese and this cheesecake tastes best right out of the oven or warmed up, if you ask me!
Oh yummy! That sounds like a great idea!
I have some crescent rolls and cream cheese that are about to expire, so I’m trying this tonight. Great timing to see this. 🙂 Thank you for sharing!
I make this all the time. It’s always a big hit. One thing I do differently is cut out most of the sugar and add one can of sweetened condensed milk. Mix it well with the cream cheese in a mixer. Yah.! Yah! I know! But, oh my, so good.
Yum that sounds delish!
This is delicious! Any tips on how to keep the butter from pooling in the center? It makes I so the very center does not cool all the way.
Maybe try blotting it a bit?
I am making this for Thanksgiving tomorrow! I’m sure it will be a hit! Thanks, Lina!
Yay this is YUMMY! Enjoy 💕🙌
No eggs in the cream cheese filling?
No eggs
Can you make night before and bake in the morning?
Hmmm. I have never tried, but if you keep it in the fridge overnight I don’t see why not! Let us know!
Been making these for years, always a crowd favorite!
Wow I’m going to try this tomorrow, Xmas morning. It’s only my son and I. I only have 1 crescent roll and 1 cream cheese so going to try the recipe in half. I’m sure I’m going to wish I made more. Hoping for a new easy morning Xmas tradition! I used to make the the easy Crescent roll monkey bread but ready for something new. Merry Christmas!
Oh yay enjoy!
This has been one of my family’s and church favorites!
Awesome! Thanks for sharing Becky!
I can’t wait to try these on the first weekend cool day !! I’m going to try and wait sounds so good
Revisiting this oldie but a goodie! I can’t tolerate crescents so I am wondering, do you think phyllo dough would work here?
Ya I do! That sounds like a great plan. Let us know Chrissy! Yum!
Is a whole stick of butter on top correct? It was a puddle of melted butter on the top even after cooking it.
Yep! Once it cools will firm up! At least in our experience.
Made this on Saturday evening! It was delicious that I had to walk some down to my parents while it was still hot. I used lemon extract and it turned out great!
That’s so great Amanda! Thanks for sharing!
Do you use salted or unsalted butter? Thanks!
I personally use salted. Thanks julie!
I add some cherry pie filling in this and it’s amazing! Also, I feel like it tastes best right out of the oven when the cream cheese is melted
How important is the lemon?
The lemon is totally optional, Heather! I’ve personally made these without the lemon and still think they are super yummy! ❤️
This was so easy and delicious!!!!! Warning…danger you can’t stop eating them!
Great! I am so glad. Thanks for sharing Vicki!
Why does recipe say 1/2 cup butter? Pic shows one quarter cup. Butter was pooled on top when I made it.
So sorry for any confusion, Kathy! 🤗 This recipe calls for 1/2 cup butter which is equal to 4 ounces as shown in the picture. Hoping this helps!