Sopapilla Cheesecake Bars Are Dangerously Good and Easy to Make!

Sopapilla Cheesecake Bars

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Ingredients

Cheesecake Bars:

Cinnamon Sugar Topping:

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. 

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Turn store-bought crescent rolls into a pan of delicious cinnamon sugar sopapilla cheesecake bars filled with sweetened cream cheese!

best cream cheese 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!

easy cinnamon sugar sopapilla cheesecake bars

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, too for special occasions! They literally take about 10 minutes to prepare (and then an agonizing 30 minutes to bake)… super easy! 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! 

cream cheese sopapilla cheesecake bars using crescent rolls

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!

sopapilla cream cheese filling

spreading cream cheese filling

sprinkling cinnamon sugar on cream cheese squares


Print

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:

Cinnamon Sugar Topping:

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. 

Brought to you by Hip2Save.

pan of baked cream cheese squares

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!

sugar and cinnamon sopapilla cheesecake bars


Got some blueberries to use up? Try them in this super simple blueberry cheesecake dessert!


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 75

  1. Ruby C

    I think this recipe was on here before because I had made them and OH MY they were delish!!!

    • Lina D (Hip2Save Sidekick)

      Yes and hooray – they are!

    • Amy

      Same! Reminds me how much we loved them. I’ll have to make them again 😁

  2. Michele of DE

    Looks dangerously good!!

  3. LChapman

    Looks like even I could make this! 😋😋

  4. Lisa

    2 tips, I use the crescent roll “sheets” & we have this sometimes on our breakfast for dinner meal.

    • Lina D (Hip2Save Sidekick)

      Nice tip- thanks for sharing!

    • tk

      Crescent Roll sheets are AWESOME! I have made variations of these for years and they are the best “cheat” for such a simple recipe. 👍

  5. Mary

    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.

  6. KATIE A

    How do you make these keto?! Looks soooo good!

  7. Jeni

    I have used your recipe many times and they are so yummy!

    • Lina D (Hip2Save Sidekick)

      We are so glad to hear you also enjoy these!

  8. Christina

    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.

    • Lina D (Hip2Save Sidekick)

      Oh thanks for your tips!

  9. AnnaH

    Can I use homemade cottage cheese instead of cream cheese? Any advise ?

    • Lina D (Hip2Save Sidekick)

      Hmm I’m not sure if it would be thick enough but if you think it will – you could try!

  10. scamp

    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!

    • Lina D (Hip2Save Sidekick)

      Ah thanks that’s the sweetest ❤️

    • mccom13

      i agree!! 🙂

      • Lina D (Hip2Save Sidekick)

        Ha- oh thanks that’s so sweet!

  11. Tiggy

    My aunt has been making these cheesecake bars for family gatherings for 40 years… and now they have a new name!

  12. Abby H.

    This is addicting, great recipe! I have tried it several times and it’s a hit!! Enjoy everyone

    • Lina D (Hip2Save Sidekick)

      Awesome! Thanks for sharing Abby!

  13. weigella

    I made these last week for a Mexican lunch at my son’s school :). Big hit!

    • Lina D (Hip2Save Sidekick)

      Oh that’s so fun! Thanks for sharing ❤️

  14. JenB

    I made this for coworkers years ago and they thought I was a goddess. They are so amazing, but yes very sweet.

  15. RD Harris

    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)

  16. Tom Jones

    Would the baking time change if you wanted to do more layers?

    • Lina D (Hip2Save Sidekick)

      We have not tried, but let us know if you did!

  17. Josie

    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!

    • MommySpendsLess

      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”

      • nita

        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.

  18. Debra

    does anyone know the nutritional info? mainly the calories, fat, carbs and protein.
    thanks

    • MommySpendsLess

      It’s listed with the recipe on Pillsbury.com

  19. cpnkay

    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?

    • Dana

      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.

  20. Reshma Thomas

    Hello! Any substitutions for the crescent rolls? I completely forgot to buy them!

    • Denise Hanson

      Puff pastry sheets?

  21. Lin

    Just made these, and they were so yummy fresh out of the oven! Thanks for sharing the recipe!

    • Lina D (Hip2Save Sidekick)

      Oh hooray I love these too – yum! Thanks for reporting back 👏

  22. H Whit

    Can you use phyllo dough?

    • Lina D (Hip2Save Sidekick)

      That does seem to be another option! Let us know if you tried it!

  23. Danielle Wilbert

    Been making these for years! So delish! Tip: Instead of lemon, try adding maple extract to the cream cheese filling. To. Die. For. 😋

  24. Jody Paul

    I made This recipe back in the 80’s and still do. Now I make it with organic ingredients !!!!!

    • Lina D (Hip2Save Sidekick)

      oh nice! thanks for sharing!

  25. Jody Paul

    I forgot to mention it is good with diced apples in in.

    • Juliejane

      yummm!!!!

    • Lina D (Hip2Save Sidekick)

      Oh that’s a neat idea- thanks for sharing!

  26. Alamode

    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!

    • Lina D (Hip2Save Sidekick)

      Oh that’s a fun idea Alamode! Thanks so much for sharing!

  27. Julie

    I do this same recipe except mix cream cheese with ranch and top with everyth8ng but the bagel seasoning.

    • Jody Paul

      Oh now that’s a great idea

  28. Sara

    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!

    • Lina D (Hip2Save Sidekick)

      Ahhh yay!!! I’m so glad 😀 thanks Sara!

  29. Judy P

    Just made these today. They are awesome. One question, does it need to be refrigerated?
    Thanks.

    • Lina D (Hip2Save Sidekick)

      After the first day I usually put in the fridge.

  30. Grace

    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!

    • Lina D (Hip2Save Sidekick)

      Oh yummy! That sounds like a great idea!

  31. Jess

    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!

  32. Dan Leeder

    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.

    • Lina D (Hip2Save Sidekick)

      Yum that sounds delish!

  33. Stephanie

    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.

    • Lina D (Hip2Save Sidekick)

      Maybe try blotting it a bit?

  34. jenro89

    I am making this for Thanksgiving tomorrow! I’m sure it will be a hit! Thanks, Lina!

    • Lina D (Hip2Save Sidekick)

      Yay this is YUMMY! Enjoy 💕🙌

  35. Sarah M.

    No eggs in the cream cheese filling?

    • Sherri

      No eggs

  36. Sarah M.

    Can you make night before and bake in the morning?

    • Lina D (Hip2Save Sidekick)

      Hmmm. I have never tried, but if you keep it in the fridge overnight I don’t see why not! Let us know!

  37. Sherri

    Been making these for years, always a crowd favorite!

  38. MaineMom

    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!

    • Lina D (Hip2Save Sidekick)

      Oh yay enjoy!

  39. Becky

    This has been one of my family’s and church favorites!

    • Lina D (Hip2Save Sidekick)

      Awesome! Thanks for sharing Becky!

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