Sopapilla Cheesecake Bars

The best and easiest Sopapilla Cheesecake Bars recipe. Fluffy crescent rolls layered in cream cheese, topped with cinnamon sugar and baked to perfection. These bars will rock your world. 

This is one of my all-time favorite desserts to bring to dinner parties, potlucks, and even brunch. It’s so simple, takes minimal effort, and tastes in-cred-i-ble.

I’ll be the first to admit it’s not the healthiest dessert, but when you’re looking for a simple indulgence these Sopapilla Cheesecake Bars are perfect. I tried to lighten them up compared to other recipes without compromising its simplicity and great taste.

If you like cheesecake, you’re bound to love these fluffy crescent roll layers filled with cream cheese and topped with cinnamon sugar.

Let’s Get Started

Begin by preheating the oven to 350°F and coat a baking dish with cooking spray. Then, unroll one of the cans of crescent rolls into the dish. Stretch the dough to cover the bottom and pinch the seams together to create one large layer of dough. 

In a mixing bowl, beat the softened cream cheese, vanilla extract, and ½ cup of the sugar with a hand mixer. Evenly spread the mixture over the dough in the pan.

Next, on a plastic cutting board or parchment paper, unroll the other package of crescent rolls. Pinch the perforations on the dough together and carefully transfer it on top of the cream cheese mixture. Continue to stretch the dough so that it covers the cream cheese layer. Pour the melted butter on top of the dough.

Mix together the cinnamon and remaining ¼ cup of sugar. Evenly sprinkle the cinnamon sugar over the butter.

Bake for 30 minutes. Let it cool before cutting it into squares. Store in a covered container in the refrigerator. It’s that simple!

Sopapilla Cheesecake Bars

Ingredients

  • 2 (8 oz.) cans of crescent rolls 
  • 2 (8 oz.) packages of cream cheese (at room temperature) 
  • ¾ cup (½ cup and ¼ cup) white sugar
  • 1 tsp vanilla extract 
  • ¼ cup melted butter
  • ½ tbsp cinnamon

Directions

  1. Preheat oven to 350°F. Coat a baking dish with cooking spray.
  2. Unroll one of the cans of crescent rolls into the dish. Stretch the dough to cover the bottom and pinch the seams together to create one large layer of dough. 
  3. In a mixing bowl, beat the cream cheese, vanilla extract, and ½ cup of the sugar with a hand mixer. Evenly spread the mixture over the dough in the pan. 
  4. Unroll the other package of crescent rolls on a plastic cutting board or parchment paper. Press the seams on the dough together and carefully transfer the dough on top of the cream cheese mixture. Gently stretch the dough to create an even layer covering the cream cheese.
  5. Pour the melted butter on top of the dough. Mix together the cinnamon and remaining ¼ cup of sugar. Evenly sprinkle cinnamon sugar over butter.
  6. Bake for 30 minutes. Let cool before cutting into squares. Store in a covered container in the refrigerator.