You’ll love this recipe because it’s incredibly simple to prepare using convenient store-bought ingredients, yet it delivers a bakery-quality dessert experience. The contrast between the crisp, golden crescent crust and the smooth, tangy cheesecake layer is divine. Add in that cinnamon-sugar topping and you’ve got a dessert that tastes like a churro-meets-cheesecake masterpiece—all with minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough
Cream cheese, softened
Granulated sugar
Vanilla extract
Ground cinnamon
Unsalted butter, melted
Optional: honey for drizzling on top after baking
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish, sealing any seams.
In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough in the pan.
Unroll the second can of crescent dough and gently place it over the cream cheese layer, pressing seams to seal.
Pour the melted butter evenly over the top layer of dough.
In a small bowl, mix sugar and cinnamon, then sprinkle the mixture generously over the buttered top.
Bake for 30–35 minutes or until the top is golden brown and puffed.
Allow the dessert to cool completely before slicing. Optional: drizzle with honey before serving.
Servings and timing
This recipe yields approximately 12 servings. Prep time: 10 minutes Cook time: 30–35 minutes Total time: 40–45 minutes
Variations
Add Fruit: Add a layer of apple pie filling, strawberry preserves, or blueberries under the cream cheese for a fruity twist.
Nutty Topping: Sprinkle chopped pecans or walnuts over the cinnamon-sugar layer before baking.
Spiced Cream Cheese: Mix in a pinch of nutmeg or pumpkin spice with the filling for seasonal flair.
Mini Version: Make individual servings using a muffin tin and cutting the dough to fit.
Chocolate Drizzle: After baking, drizzle melted chocolate over the top for an extra indulgent touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for 15–20 seconds or warm in a 300°F (150°C) oven for about 10 minutes to revive the texture.
FAQs
Can I use homemade dough instead of crescent rolls?
Yes, but the crescent dough saves time and gives the dessert its signature flaky texture.
Do I have to use full-fat cream cheese?
Full-fat cream cheese offers the best texture and flavor, but reduced-fat versions can work too.
Can I make this dessert ahead of time?
Absolutely. It’s actually even better chilled, so making it a day ahead is a great idea.
How do I keep the top layer of dough from lifting?
Make sure to spread the butter evenly and press the dough slightly so it adheres to the filling.
Should I serve it warm or cold?
Both work! Warm for a softer texture and cold for a firmer cheesecake experience.
Can I freeze Sopapilla Cheesecake?
Yes, freeze slices individually wrapped for up to 2 months. Thaw in the fridge before serving.
Why is it called “Sopapilla” cheesecake?
It mimics the flavor and texture of traditional sopapillas with its buttery pastry and cinnamon topping.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in both the filling and topping if you prefer a less sweet dessert.
Is honey necessary?
Honey is optional but adds a traditional touch reminiscent of authentic sopapillas.
What’s the best way to cut clean slices?
Chill the dessert thoroughly and use a sharp knife wiped clean between cuts.
Conclusion
This Easy Sopapilla Cheesecake Dessert is the ultimate sweet treat that comes together in no time yet delivers all the satisfaction of a bakery-style dessert. With its crisp cinnamon-sugar top, creamy filling, and flaky layers, it’s guaranteed to become a favorite in your dessert rotation. Whether served warm or chilled, it’s a decadent slice of comfort that’s perfect for any occasion.
This Easy Sopapilla Cheesecake Dessert features layers of flaky crescent dough, rich cream cheese filling, and a buttery cinnamon-sugar topping. It’s a quick, crowd-pleasing dessert perfect for gatherings or a cozy night in.
Ingredients
2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
1 cup granulated sugar (divided)
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1 tbsp ground cinnamon
Optional: honey for drizzling after baking
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish, sealing seams.
In a medium bowl, beat together softened cream cheese, 3/4 cup sugar, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the bottom crust.
Unroll the second can of dough and lay it over the cream cheese layer, sealing seams gently.
Pour melted butter evenly over the top dough layer.
In a small bowl, combine the remaining 1/4 cup sugar with cinnamon and sprinkle over the buttered top.
Bake for 30–35 minutes until golden brown and puffed.
Allow to cool completely before slicing. Optional: drizzle with honey before serving.
Notes
Chilling the dessert before slicing yields cleaner cuts.Store leftovers in the fridge and reheat briefly for a warm treat.Add fruit preserves or pie filling for extra flavor layers.Full-fat cream cheese gives the richest flavor and texture.Great served warm or cold depending on preference.
