A rich and buttery dessert combining layers of flaky crescent dough, a luscious cheesecake filling, and a sweet cinnamon-sugar topping for the perfect balance of crisp and creamy textures.

Why You’ll Love This Recipe

Quick and easy – Uses simple ingredients and minimal prep time.
Perfectly indulgent – Rich cream cheese filling with sweet, buttery cinnamon topping.
Crowd-pleasing dessert – Ideal for potlucks, holidays, and parties.
Great texture contrast – Crisp top and bottom layers with a creamy center.
Customizable – Add fruit preserves, chocolate chips, or nuts for variety.

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions

Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the baking dish, sealing any perforations.
In a medium bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth. Spread evenly over the dough.
Unroll the second can of crescent dough and lay it over the cream cheese layer, sealing any perforations.
Pour the melted butter over the top layer of dough. In a small bowl, mix 1/2 cup of sugar with the cinnamon, then sprinkle evenly over the butter.
Bake for 30–35 minutes, or until golden brown and set in the center.
Let cool for at least 30 minutes before slicing. For best results, refrigerate before serving.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Total Time: 1 hour 20 minutes
Calories per serving: Approximately 320 kcal per bar

Variations

Fruit Swirl: Add a thin layer of fruit preserves (strawberry, raspberry, or apricot) over the cream cheese before the top dough layer.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar topping.
Chocolate Twist: Add mini chocolate chips to the cream cheese layer.
Maple Flavor: Use maple extract instead of vanilla for a warm twist.
Pumpkin Spice: Replace cinnamon with pumpkin spice mix for a fall-inspired version.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze bars in a single layer or separated by parchment for up to 2 months. Thaw in the fridge overnight.
Reheating: Warm individual bars in the microwave for 10–15 seconds for a soft, gooey texture.

FAQs

Can I use crescent dough sheets instead of perforated rolls?

Yes, crescent dough sheets make assembly easier since there are no seams to seal.

Can I make this ahead of time?

Absolutely! Prepare and bake, then chill in the fridge until ready to serve.

Do these bars need to be refrigerated?

Yes, because of the cream cheese filling, they should be stored in the refrigerator.

Can I reduce the sugar in this recipe?

Yes, but the texture and sweetness may be affected slightly. Start by reducing 1/4 cup.

What can I use instead of crescent dough?

You could use puff pastry, but the texture will be different and more flaky.

Can I add toppings before baking?

Yes! Nuts, shredded coconut, or a drizzle of honey can be added before baking.

Can I use low-fat cream cheese?

Yes, but the filling may not be as rich and creamy.

How do I get clean slices?

Chill completely, then use a sharp knife wiped clean between cuts.

Can I use flavored cream cheese?

Yes! Try strawberry or honey pecan for a unique variation.

Are these bars freezer-friendly?

Yes, they freeze well. Wrap tightly in plastic wrap and place in a freezer-safe container.

Conclusion

These Sopapilla Cheesecake Bars are a buttery, rich dessert that combines the best of creamy cheesecake and flaky pastry. Whether served at gatherings or enjoyed as a special treat, their sweet and spiced flavor is sure to impress. Make them ahead, get creative with toppings, and indulge in every delicious layer!

Sopapilla Cheesecake Bars

Author: Chef Clara
Total Time: 1 hour 20 minutes
Yield: 12 bars 1x

Print Recipe

Description

A rich, buttery dessert with flaky crescent layers, cheesecake filling, and a cinnamon-sugar topping for the perfect crisp and creamy bite!

Ingredients

Scale

2 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar (for topping)
1 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish.
Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing any seams.
Beat softened cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth. Spread evenly over dough layer.
Top with the second crescent dough sheet, sealing seams carefully.
Pour melted butter over the top. Mix remaining 1/2 cup sugar and cinnamon, then sprinkle evenly over butter.
Bake for 30–35 minutes, until golden brown and center is set.
Cool for 30 minutes, then refrigerate for best results before slicing and serving.

Notes

Chill bars for at least 1 hour before serving for clean slices.
Add a drizzle of honey after baking for an authentic sopapilla touch.
Can be made a day ahead and stored in the fridge.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-Inspired, American