Sopapilla Cheesecake Bars Are Dangerously Good and Easy to Make!
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Turn store-bought crescent rolls into a pan of delicious cinnamon sugar sopapilla cheesecake bars filled with sweetened cream cheese!
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!
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!
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 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.
- 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
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!
Got some blueberries to use up? Try them in this super simple blueberry cheesecake dessert!