Irresistible Sopapilla Cheesecake Bars (Fair Warning: One is Never Enough!)
Turn store-bought crescent rolls into a pan of delicious cinnamon sugar sopapilla cheesecake bars!
Looking for a tasty breakfast or dessert recipe? These easy sopapilla cheesecake bars are a longtime favorite, featuring a buttery crescent crust, creamy cheesecake filling, and irresistible cinnamon-sugar topping. Perfect for any holidays or family gathering!
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!
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 it 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!
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.”
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!
Enjoy your cheesecake bars alongside a cup of our Crock Pot hot chocolate!
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