These bars combine simple ingredients with big flavor. The creamy cheesecake layer balances perfectly with the buttery dough and warm cinnamon sugar topping. They come together quickly, require no special equipment, and slice beautifully once chilled. Whether you’re baking for guests or just for yourself, this recipe delivers bakery-style results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough
Cream cheese
Granulated sugar
Vanilla extract
Unsalted butter
Ground cinnamon
Directions
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared dish, sealing any seams.
In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough layer.
Unroll the second can of crescent roll dough and carefully place it over the cream cheese layer, gently pressing to cover.
Melt the butter and pour it evenly over the top layer of dough.
Mix cinnamon and sugar together, then sprinkle evenly over the melted butter.
Bake for 30–35 minutes, or until the top is golden brown and set.
Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing and serving.
Servings and timing
This recipe makes approximately 12 bars. Preparation time is about 15 minutes, baking time is 30–35 minutes, and chilling time is at least 1 hour. Total time from start to finish is around 1 hour and 50 minutes.
Variations
You can add a drizzle of honey over the bars after baking for a more traditional sopapilla flavor. For a fruity twist, spread a thin layer of fruit preserves over the cream cheese before adding the top dough layer. You can also substitute brown sugar for granulated sugar in the cinnamon topping for a deeper caramel flavor.
Storage/Reheating
Store leftover Sopapilla Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. Serve them chilled or let them sit at room temperature for about 15 minutes before eating. Reheating is not necessary, but if desired, warm individual bars briefly in the microwave.
FAQs
Can I make Sopapilla Cheesecake Bars ahead of time?
Yes, these bars are ideal for making ahead since they need time to chill and set properly.
Do I have to refrigerate them?
Yes, refrigeration helps the cheesecake layer firm up and keeps the bars fresh.
Can I freeze Sopapilla Cheesecake Bars?
They can be frozen for up to 2 months if wrapped tightly, though the texture may soften slightly when thawed.
What type of cream cheese should I use?
Use full-fat, block-style cream cheese for the best texture and flavor.
Can I use homemade dough instead of crescent rolls?
Yes, but crescent roll dough provides the easiest and most consistent results.
Why are my bars runny?
They may need more chilling time or the cream cheese mixture may have been overmixed.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the overall sweetness and texture.
Should I serve them warm or cold?
They are best served chilled or at cool room temperature.
Can I add toppings?
Yes, powdered sugar, honey, or caramel drizzle all work well as toppings.
What size pan should I use?
A 9×13-inch pan is ideal for even layers and proper baking.
Conclusion
Sopapilla Cheesecake Bars are an easy, indulgent dessert that brings together creamy cheesecake and warm cinnamon flavor in every bite. With minimal prep and simple ingredients, this recipe is perfect for both beginner bakers and experienced cooks looking for a reliable, delicious treat.
Rich and creamy dessert bars made with layers of sweetened cream cheese between soft crescent roll dough, finished with a buttery cinnamon-sugar topping.
Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
16 oz (2 blocks) cream cheese, softened
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it evenly into the bottom of the dish, sealing the seams.
In a bowl, beat the cream cheese, 3/4 cup of the sugar, and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the dough layer.
Unroll the second can of crescent roll dough and place it over the cream cheese layer, gently pressing to cover.
Pour the melted butter evenly over the top dough layer.
Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle evenly over the butter.
Bake for 30–35 minutes, until golden brown and set.
Cool completely, then refrigerate for at least 1 hour before slicing and serving.
Notes
For best results, use full-fat block-style cream cheese.Chilling helps the bars set and slice cleanly.Optional toppings include honey, powdered sugar, or caramel drizzle.
