Sopapilla Cheesecake Bars with Cinnamon Sugar

Sopapilla Cheesecake Bars with Cinnamon Sugar


This decadent dessert is inspired by Mexican cuisine-sopapillas! All the flavors of deep-fried dough and cream cheesecake are combined to make these decadent Sopapilla cheesecake bars.

I like to combine two desserts into one! In this case, I combined Sopapillas and cheesecake. They are topped with delicious cinnamon sugar, similar to our Churro Cheesecake Bar.

Delicious Sopapilla Cheesecake Bars

Sopapilla cheesecake is a classic cheesecake mixture sandwiched between a layer of crescent-shaped dough and topped with minced butter and cinnamon. Combine all the flavors of cream cheesecake and sopapillas into a rich dessert!

After baking, it is cut into strips, which is very suitable to take to parties or family dinners.

I like to combine different desserts, because you can eat so many delicious things in one bite. This recipe is so delicious-butter crescent dough, cream cheese cake and cinnamon sugar!

How to make Sopapilla cheesecake?

Prepare. Preheat the oven to 350 degrees. When the oven is preheating, spray the 9 x 13 baking pan with cooking spray. Open a pack of crescent rolls, unfold the dough, and flatten it on the bottom of the baking pan.

Cheesecake layer. In a medium bowl, beat the cream cheese, a cup of sugar, and vanilla together until it becomes creamy and smooth. Spread the cream cheese mixture on the crescent roll layer.

Unfold another pack of crescent roll dough and place it on top of the cream cheese layer.

Ingredients. In a small bowl, whisk together the butter, cinnamon, and remaining ¾ cup of sugar. Spread the butter mixture on the top of the crescent dough.

bake. Bake the bar for 30-35 minutes. They will swell and turn golden on top. Remove from the oven and drizzle with honey. Let it cool completely before slicing and serving.

Recipe tips:

  • Before placing the second layer on top, you need to laminate the second layer together. To do this, use a piece of parchment paper lightly dusted with flour. Press the dough on the paper to remove the perforations. Lift the dough with parchment paper and place it on top of the desert. Tear off the paper.
  • You will get a slightly different texture, but you can use puff pastry dough instead of crescent roll dough.
  • Use softened full-fat block cream cheese
  • Cutting them right away may be a little messy, let them cool down and place them.

Add + store information

Add to: These cheesecake bars can be served as-is or on top:

  • Add chopped nuts on top before baking
  • Served with fresh fruit
  • Drizzle with chocolate, caramel or honey
  • Add fresh blueberries or raspberries on top of the cream cheese layer, but below the second layer of dough

Leftovers: This dessert is so delicious, you are unlikely to have leftovers, but if you do, you can use them to make:

  • Refrigerator: Cover the pan with plastic wrap and store it in the refrigerator for up to a week.
  • Freezer compartment: Wrap the sticks with plastic wrap and put them all in a freezer-safe container. Freeze for up to 3 months. Thaw before eating.
  • Reheating: You can eat them cold, I think they are delicious, especially in summer, but if you want to reheat them, put them in the microwave for a few seconds.

For more Mexican food, try:

Course dessert

Mexico food

Preparation time 10 minutes

30 minutes cooking time

Total time 40 minutes

12 servings

Calories 465 kcal

Author Little Luna

  • 2 8 oz can refrigerated crescent rolls
  • 2 8 oz package cream cheese, softened
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 1/2 cup butter softened
  • 1 teaspoon ground cinnamon
  • 1/4 cup honey
  • Preheat the oven to 350 degrees, then spray a 9 x 13 baking pan with cooking spray. Open a pack of crescent rolls, unfold the dough, and flatten it on the bottom of the baking pan.

  • In a medium bowl, beat cream cheese, 1 cup sugar, and vanilla together until it becomes creamy and smooth. Spread the cream cheese mixture on the crescent roll layer. Unfold another pack of crescent roll dough and place it on top of the cream cheese layer.

  • In a small bowl, whisk together the butter, cinnamon, and remaining ¾ cup of sugar. Spread the butter mixture on the top of the crescent dough.

  • Bake for 30-35 minutes, until puffed and golden brown on top. Remove from the oven, drizzle with honey, then cool completely before slicing and serving.

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