How to make Sopapilla Cheesecake Bars

Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!


  • Prep time : 15 min
  • Ingredients: 6
  • Servings : 12
  • Total: 1hr 20 min




  • cans (8 oz each) Pillsbury™ refrigerated crescent rolls
  • packages (8 oz each) cream cheese, softened
  • 1 1/2 cups sugar
  • teaspoon vanilla
  • 1/2 cup butter, melted SAVE $
  • tablespoon ground cinnamon

 Sopapilla Cheesecake Bars

 The Sopapilla Cheesecake Bars recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Pillsbury™ refrigerated crescent rolls, cream cheese, sugar, vanilla, butter, ground cinnamon



  1. Heat oven to 350°F.
  2. Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  4. Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
  5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  6. Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars. 

Expert Tips

  • These bars need to be stored in the refrigerator, but are best served warm. To rewarm, microwave on 50% power 5 to 10 seconds.
  • Traditional sopapillas are drizzled with honey at the table, but the bars have plenty of sweet bite built right in. They are most delicious eaten while they’re still warm, but be sure to let them cool for 30 minutes so they aren’t too soft to cut.
  • Press out the second can of dough on a lightly floured large piece of baking parchment so you can press the perforations together easily. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.



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