Sopapilla Cheesecake Bars Recipe – Cinnamon Swirl Dessert Bars

What is a sopapilla?

Sopapillas (also spelled sopaipillas) are pillowy fried dough pieces dusted with sugar and often spiced with cinnamon. They’re frequently served with honey drizzled on top and enjoyed as a sweet, comfort-food treat.

Sopapilla Cheesecake Bars

These sopapilla cheesecake bars recreate the airy texture of sopapillas using crescent dough baked in a pan rather than fried. A layer of cinnamon-sugar and a creamy cheesecake filling between two sheets of flaky dough gives you a dessert reminiscent of a filled churro, but in convenient bar form.

Because the cheesecake is sandwiched between crusts, you don’t need a water bath or worry about cracks. It’s one of the easiest cheesecakes you can make and works well for celebrations like Cinco de Mayo or as a simple weeknight dessert.

Ingredients

You only need a few pantry staples to make these bars:

• Ground cinnamon
• Granulated sugar
• Cream cheese
• Egg
• Vanilla extract
• Crescent dough sheets or crescent rolls

Note: Exact measurements and step-by-step instructions are provided in the recipe card below.

Prepare the fillings

Combine the cinnamon and sugar in a small bowl and set aside.

• Beat the cream cheese with an electric mixer until smooth.
• Add the sugar, egg, and vanilla, then beat until creamy, scraping the bowl as needed.

Layer the dessert

Lightly grease a 13×9-inch pan with non-stick spray. Lining the pan with parchment that overhangs the edges is optional but helpful for lifting the bars out for easier cutting.

1. Sprinkle the bottom of the pan evenly with half of the cinnamon-sugar mixture.
2. Unroll one crescent dough sheet and fit it over the cinnamon-sugar, pinching seams or tears as needed.
3. Spread the cheesecake filling evenly over the dough.
4. Unroll the second dough sheet and place it on top of the filling.
5. Sprinkle the remaining cinnamon-sugar over the top layer of dough.

Baking and serving

Bake at 350°F (175°C) for about 30 minutes, until the dough is golden and the cheesecake layer is set when gently shaken.

Let the pan cool for 30 minutes to allow the cheesecake to firm before cutting. For a firmer texture, cover and chill for 1–2 hours. These bars are delicious warm or chilled.

Store leftovers covered in the refrigerator for 3–4 days. Freezing is not recommended, as the crescent dough can become soggy after thawing.

Tips for best results

• If using crescent rolls instead of pre-joined sheets: place the second can on parchment and press the perforations together, then carefully flip it over the filling and peel away the parchment.
• Stretch or flatten crescent sheets as little as possible. They should nearly cover the pan without extensive stretching. Trim or fold any excess dough if needed.
• Use a pan with square corners so the dough fits neatly.

More cinnamon desserts

• Cinnamon Roll Cake
• Cinnamon Twists
• Best Cinnamon Rolls
• Cinnamon Quick Bread
• Cinnamon Bars
• Easy Cinnamon Swirl Bread
• Cinnamon Roll Sugar Cookies
• Cinnamon Chip Coffee Cake

If you make this recipe, please leave a rating and review in the comments below—thanks!

4.67 from 3 ratings

Sopapilla Cheesecake Bars

Created by Amber Brady

Prep: 10 mins

Cook: 30 mins

Rest Time 30 mins

Total: 1 hr 10 mins

Sopapilla Cheesecake Bars are an easy layered dessert with cinnamon-sugar, flaky crescent dough, and a creamy cheesecake filling.

Print
Pin
Rate
Save

Yields15 servings

Ingredients

Cinnamon-Sugar Mixture:

• ½ cup (100 g) granulated sugar
• 2 Tbsp ground cinnamon

Cheesecake Filling:

• 16 ounces (452 g) block-style cream cheese, room temperature
• ½ cup (100 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract

Crust:

• 2 cans crescent dough sheets

Equipment

• Electric hand mixer
• Mixing bowl
• Silicone spatula
• 9×13-inch pan

Instructions

• Preheat the oven to 350°F. Combine the cinnamon and sugar in a small bowl and set aside.
• Beat the cream cheese until smooth. Add the sugar, egg, and vanilla and beat until creamy, scraping the bowl as needed.
• Lightly grease a 13×9-inch pan. Lining the pan with parchment is optional but helpful for removing the bars.
• Sprinkle half of the cinnamon-sugar across the bottom of the pan.
• Unroll one crescent dough sheet and fit it over the cinnamon-sugar, pinching seams as necessary.
• Spread the cheesecake filling evenly over the dough.
• Unroll the second dough sheet and place it on top of the filling. Sprinkle the remaining cinnamon-sugar over the top.
• Bake at 350°F for about 30 minutes, until the dough is baked and the filling is set when gently shaken.
• Allow to cool for 30 minutes before cutting. Chill for 1–2 hours if you prefer firmer bars. Serve warm or cold.

Notes

If using crescent rolls instead of sheets: press perforations together on parchment, then flip onto the filling and remove the parchment.

Stretch crescent sheets minimally so they fit the pan without becoming thin. Trim or fold extra dough if necessary.

Store covered in the fridge for up to 3–4 days. Freezing is not recommended because the dough can become soggy when thawed.

Nutrition

Serving: 1 piece | Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g

Disclaimer: Nutritional values are estimates provided for reference only.

Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and follow on Pinterest and Instagram for more!