Easy Sopapilla Cheesecake Recipe

Look no further for the best (and easiest!) cheesecake dessert! With just 10 minutes of prep and 35 minutes of cooking, you’ll instantly see what readers are raving about with this Sopapilla Cheesecake Recipe!

Sopapilla Cheesecake With Crescent Rolls

I love Cheesecake and Cream Cheese Frosting, so naturally, I had to try this recipe, which has its own cinnamon sugar twist! And, I’m happy to report that it’s as yummy as it sounds.

When a reader points out that self-discipline is needed to avoid eating all of these Sopapilla Cheesecake Bars, then you KNOW they’re going to be good! The mix of a Spanish-inspired pastry paired with creamy cheesecake is a delightful match that’s totally irresistible!

The best part, aside from the taste of these bars, is how EASY it is to make this recipe! How easy, you ask? Well, it’s made with sheets of refrigerated crescent roll dough, so it’s simple enough for everyone to make and enjoy!

Easy Sopapilla Cheesecake Ingredients

Cream cheese
Granulated sugar
Vanilla extract
Cans of refrigerated crescent roll dough sheets
Ground cinnamon
Unsalted butter
Honey

All my friends love this cheesecake I make 3 at a time best dessert I ever made!

– Patricia

How To Make Sopapilla Cheesecake Bars

1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
3. Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
4. Spread the cream cheese mixture over the top of the dough, making sure to spread it evenly over the dough. Top the cream cheese filling with the other piece of dough.
5. Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the crescent roll dough for a more even coating.
6. Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. It should be served chilled or room temp.

Storage Instructions For Sopapilla Cheesecake Bars

To Enjoy Now: To store, you can tightly cover the baking sheet of cheesecake bars with aluminum foil or plastic wrap. You can also transfer cooled slices of cheesecake bars into an airtight container to store.

The bars should then be kept in the fridge to enjoy for up to 4 days. You can also freeze these bars; however, the crust tends to soften a bit during thawing.

To Enjoy Later: To freeze sopapilla cheesecake bars, transfer slices onto a baking sheet and then into the freezer to flash-freeze them. Afterward, you can individually wrap the slices in plastic wrap and again in foil. This double-wrapping will prevent freezer burn.

You can also place the slices of cheesecake bars into a freezer-safe container. Then, place the container in the fridge to freeze for up to three months.

To thaw, transfer them into the fridge to thaw overnight.

How To Serve These Sopapilla Dessert bars

A drizzle of honey is the finishing touch on this Sopapilla Cheesecake recipe. You can even serve it with a refreshing scoop of vanilla ice cream to compliment all that sweetness!

These easy-to-make Sopapilla Cheesecake Bars are perfect for company, potlucks, or parties. Of course, there’s always the option to enjoy this decadent dessert with the family at home!

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