These sopapillas or Cinnamon Sugar Cheesecake Bars are our favorite dessert to serve a crowd. Our sopapilla cheesecake is made with crescent roll dough, cream cheese and cinnamon sugar! They take no time to make and you can serve them warm or cold. The perfect easy dessert!
Easy Cheesecake Bars Recipe (Sopapilla Cheesecake)
If you are looking for an easy dessert that will “wow” your guests, these Cinnamon Sugar Cheesecake Bars will do the trick.
Cheesecake doesn’t need to be hard to make! In fact, this is one of the easiest desserts that I have ever made.
The sweet cinnamon sugar and vanilla, paired with the creamy cream cheese filling and covered with the warm and crispy puffed pastry make the perfect dessert combination.
Table of Contents
What is Sopapilla?
A sopapilla is a light flaky pastry-type bread served with cinnamon sugar or honey. (It is basically a fried dough covered in cinnamon sugar.) It is typically served as a dessert in Mexican restaurants.
It makes for the perfect dessert to a Mexican or Tex-Mex themed dinner.
- 2 tubes crescent dough sheet (use the full sheet version if available, not the rolls)
- 16 oz cream cheese, softened
- 1 egg
- 1 1/4 cup sugar
- 1 tsp vanilla
- 3 tbsp cinnamon
How to Make Sopapilla Cheesecake
It is super easy to make sopapilla cheesecake, especially when you use crescent roll dough sheets! I love the dough sheets rather than the rolls because you don’t have the preparation. But, if you cannot find the sheets, the rolls will work just fine too.
The difference between sopapilla and sopapilla cheesecake is the delicious layer of cheesecake right in the very middle!
To make sopapilla cheesecake you are basically layering the crescent dough sheets, the cheesecake mixture and cinnamon sugar. Then baking at 350 degrees for 30 minutes.
- Beat cream cheese until smooth.
- Add sugar, egg and vanilla beat until smooth.
- Mix together the remaining sugar and cinnamon and sprinkle some on the bottom
- Spread one crescent rolls along bottom of dish.
- Spread the cream cheese mixture evenly over the crescent roll.
- Sprinkle 1/2 cup of cinnamon-sugar mixture over cream cheese filling.
- Top with second crescent dough and sprinkle 2 tablespoons cinnamon sugar.
- Bake for 30 minutes at 350 degrees. Remove from oven and let cool completely.
- Cut and serve warm or refrigerate and serve cool.
What to Serve with Sopapilla
Sopapilla is delicious on its own, but we love it drizzles with honey or chocolate syrup. Also, if you want to take it to a whole other level, try it with a scoop of vanilla ice cream on top (and then drizzled with chocolate). You can thank me in advance for that tip!
Do you love cinnamon sugar as much as me? Then you must try these snickerdoodle cookies – they are fantastic and the best recipe I have found!
More Easy Desserts
Watergate Salad | Dole Whip | Broken Glass Jello | Melting Chocolate Cake (Lava Cake)| Chocolate Lasagna Recipe | Magic Cookie Bars | Cherry Bars | Cheesecake Brownies | Cream Cheese Danish | Classic Cheesecake | No Yeast Cinnamon Roll | Sheet Pan Cobbler
Cinnamon Sugar Cheesecake Bars
- 2 8 ounce tubes crescent dough sheet use the full sheet version, not the rolls
- 16 oz cream cheese
- 1 egg
- 1 ¼ cup sugar
- 1 tsp vanilla
- 3 tbsp cinnamon
- Preheat oven to 350 degrees
- Spray a 9×13 baking dish with non-stick cooking spray
- In a medium size bowl, beat cream cheese until smooth
- Add 1/2 cup sugar, egg and vanilla and beat until all ingredients are combined and smooth
- In a small bowl mix together the remaining 3/4 cup of sugar and cinnamon
- Sprinkle about 2 tablespoons of the cinnamon sugar on the bottom of the greased baking dish
- Lay down one of the crescent rolls along the bottom of the dish
- Spread the cream cheese mixture evenly over the crescent roll
- Sprinkle approx. 1/2 cup of the cinnamon sugar mixture evenly over the cream cheese filling. (you want to cover up all of the cream cheese mixture and have a nice cinnamon sugar layer – you will probably use slightly less than 1/2 a cup)
- Top with the other crescent dough and sprinkle with approx. 2 tablespoons cinnamon-sugar (you will probably have some cinnamon sugar left over – put it in an airtight container and use it for other recipes – YUM!)
- Bake for 30 minutes, remove from oven and let cool completely
- Cut and serve warm or refrigerate and serve cool
Originally posted March 18, 2016
These bars look so good. Thank you and Happy Easter!
How long will these keep? I would like to make them on Thursday evening or Friday morning for a function Friday night.
They will for sure keep for the day.
I love the combination of cheese and cinnamon! These cheesecake bars look so delicious and I love how easy it is to make it. YUM!