Sopapilla Cheesecake Bars turn a delicious Mexican delicacy into a layered cheesecake dessert. Easy to make with a convenient crescent crust, rich cream cheese filling, and sprinkled with cinnamon sugar between the pastries and on top.
Churro Cheesecake Bars
Our easy Sopapilla Cheesecake Bars recipe is inspired by the popular deep fried Mexican pastry, but instead of preparing it as individual packages of puffy sopapillas, they’re made with layers like Snickerdoodle Cheesecake Bars with a churro type topping.
These sopapilla cheesecake bars feature a creamy cheesecake filling sandwiched between layers of flaky puffed pastry, with the taste of cinnamon sugar flavor sprinkled in the center and on top.
With hints of vanilla and sweet cinnamon throughout, these cinnamon cheesecake squares are like my Cinnamon Cream Cheese Cookies (aka a snickerdoodle cookie with cream cheese), but these bars are stuffed with a separate cream cheese layer and baked into a multi-tiered treat!
Why We Love Cinnamon Sugar Cream Cheese Bars Recipes
- Quick and easy to prepare with a Pillsbury dough shortcut.
- Uses a handful of simple ingredients.
- Made without melted butter so the top bakes with more of a churro type texture.
- Full of cinnamon roll flavor in every single slice.
- Perfect dessert for a Cinco de Mayo party, potluck, or a Mexican themed dinner.
Sopapilla Cheesecake Bars Ingredients
- Crescent dough sheets: Find these in the refrigerated section – you will need 2 cans. Use the full sheet version if available, if not the regular version will work.
- Cream cheese – Use full-fat cream cheese for a rich, creamy cheesecake filling. Let it sit out to room temperature before using it.
- Egg – the egg acts as a binding agent and holds everything together.
- Sugar – the sugar will help balance the tanginess of the cream cheese.
- Vanilla – the vanilla will add a depth and warmth to the dessert.
- Ground cinnamon – this will add a warm, spicy note to the dessert.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Serving Suggestions: This dessert is delicious on its own, but it’s often served with drizzles of honey or chocolate syrup. For extra indulgence, top your treat with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
How to Make Sopapilla Cheesecake Bars
- Make The Cream Cheese Mixture: Let your cream cheese come to room temperature and preheat your oven to 350°. Beat cream cheese until smooth. Add the sugar, egg, and vanilla beat until smooth.
- Prepare The Pan: Sprinkle cinnamon sugar on the bottom of the pan (Image 1) and cover with one crescent roll sheet (Image 2). Spread the cream cheese mixture over the dough (Image 3), sprinkle with cinnamon sugar (Image 4), and top with the second crescent dough sheet and more cinnamon sugar mixture. (Image 5)
- Bake: Bake at 350 degrees Fahrenheit for 30 minutes (Image 6) until the dough is baked through and the cinnamon sugar on top has formed a crunchy crust. Cool completely before cutting into squares.
- Slice And Serve: Slice and serve warm or refrigerate and serve cool. For an authentic Sopapilla drizzle some honey on top!
Tips For Making The Best Sopapilla Cheesecake Bars
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before starting. This helps achieve a smoother, more uniform texture in the cheesecake mixture.
- Don’t Overmix: When combining your ingredients, mix just until everything is incorporated. Overmixing can introduce too much air into the batter, leading to cracks or an uneven surface as it bakes.
- I prefer to use the sheets of crescent dough to make my bars because they fit very well in a 9 x 13 inch baking pan, but crescent roll dough will work as well.
- Be sure to let your bars cool for completely before serving so they aren’t too soft to slice.
How to Store Cinnamon Sugar Cheesecake Bars
- To Store: Store the cooled cheesecake in an airtight container in the fridge for up to three days.
- To Reheat: Reheat in the microwave, one at a time, until warm.
Can you Freeze These Bars?
Yes, you can freeze Sopapilla cheesecake bars. To do so, let them cool completely after baking, then cut into bars. Wrap each bar individually in plastic wrap, followed by a layer of aluminum foil or place them in a single layer in an airtight container separated by parchment paper to prevent sticking. They can be frozen for up to 3 months.
Thaw in the refrigerator or at room temperature before serving to enjoy them best.
More Easy Desserts Recipes
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Cinnamon Sugar Cheesecake Bars
Video
Ingredients
- 16 ounces (2 8 ounce tubes) crescent dough sheet use the full sheet version, not the rolls
- 16 ounces cream cheese
- 1 egg
- 1¼ cups sugar
- 1 teaspoon vanilla
- 3 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.
- In a medium size bowl, beat cream cheese until smooth16 ounces cream cheese
- Add 1/2 cup sugar, egg and vanilla and beat until all ingredients are combined and smooth1 egg, 1¼ cups sugar, 1 teaspoon vanilla
- In a small bowl mix together the remaining 3/4 cup of sugar and cinnamon1¼ cups sugar, 3 tablespoons 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 dish16 ounces (2 8 ounce tubes) crescent dough sheet
- 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
Jenn’s Notes
- To Store: Store the cooled cheesecake in an airtight container in the fridge for up to three days.
- To Reheat: Reheat in the microwave, one at a time, until warm.
- Make sure your cream cheese is softened to room temperature before beating.
- I prefer to use the sheets of crescent dough to make my bars because they fit very well in a 9 x 13 inch baking pan, but crescent roll dough will work as well.
- Be sure to let your bars cool for completely before serving so they aren’t too soft to slice.
Nutrition Info
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Originally posted March 18, 2016
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!
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.
These bars look so good. Thank you and Happy Easter!