Easy Sopapilla Cheesecake Bars

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This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.
This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.

“Cruising” is over and I can easily “sail” in work duties…..
Returning home from the beach one day, we were walking past a restaurant where our attention was drawn by beautifully decorated table, which had the inscription – desert of the day “Sopapilla Cheesecake Bars” so we decided to give them a try. If you are unfamiliar with Sopapillas, they are a light flaky pastry-type bread served with cinnamon sugar or honey – typically served as a dessert in Mexican restaurants. We liked them so much, that we could hardly wait to try them at home.

A few days later we made them together, preparation is more than simple, and the result, in my opinion, total perfection…
We invited dear friends to try something brand new and all of a sudden everything became special in a very “ordinary” day.

Life consists of “little things” and if you are with people you love and if all that you do, you do with love, then they become “huge” things and each of those moments, every prepared meal is really invaluably worth the attention and love that has been invested in it, and for the people who participated in it and enjoyed together.

…..or just simple GOOD TIMES.

5.0 from 6 reviews
Easy Sopapilla Cheesecake Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16-24
  • 2 (8oz.) packs of Pillsbury crescent rolls
  • 2 (8oz.) packs of cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup butter (melted)
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar
  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)
  5. Combine softened cream cheese, sugar, and vanilla.
  6. Spread mixture over crescent rolls.
  7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  8. Brush across the entire top of the crescent roll with the melted butter.
  9. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
  10. Bake for about 30 minutes, or until golden brown.
  11. Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
  12. I prefer the chilled version so I store mine in the fridge,
  13. Slice into bars and serve.


This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. GOOD TIMES.


25 thoughts on “Easy Sopapilla Cheesecake Bars

  1. Christy

    I drop teaspoons of black raspberry Simply Fruit over the top of the cheese mixture before I put the top layer on. The are a really nice custardy cream cheese pastry!

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  3. Karyn R

    Hi there, for us in Australia who cannot buy packs of Pillsbury crescent rolls, do you know of an alternative we could replace these items iwth, thanks in advance.

    1. Diane

      It’s been a while since you asked, if it would still help you, I have some ideas. Can you get refrigerated puff pastry there or even frozen filo dough? One of them might work pretty well. I think I’d try the puff pastry first.

  4. Megan

    I saw your recipe on a friend’s Facebook page on Friday. I went right to the store to pick the ingredients up because I couldn’t wait to make them! Made them almost as soon as I got home and when I tell you they were AMAZING…. I was ready to marry myself LOL. Seriously, these Sopapilla Cheesecake Bars have moved into the top 5 dessert recipes for me. It’s sad (well not really hehe) that I’ve eaten half of the pan by myself! I think I will make some again this weekend, and I think I might add some fruit to it (I’m thinking some diced apples). Thanks for sharing this! :D

  5. Lisa Altman

    I have these in the oven now! I can’t wait to see how they turn out. I expect this is going to be a favorite around here.

  6. Melinda Snyder

    I like the look of this recipe, however, most cheesecake/cheesecake filling includes eggs as a stabilizer/emulsifier/binder and I wonder why this recipe does not include eggs. I would be afraid that the cream cheese would not “set” up as a filling and be too soft/runny without them.

  7. Marie. Horton

    I ate these foe the first time on Saturday ,at a party. I loved it ,and my sister said ” this is the best thing I ever tasted”,Now I have some in the oven ……..Thank you for the recipe………

  8. Samantha

    Hi, I made these today and they were terrific! Thanks so much for an easy, but great dessert. I will definitely be making these again.

    (P.S. I tried to rate it five stars, but it won’t let me go past two)

  9. Tracee

    Got the ingredients to make these earlier today because they looked so yummy! They are in the oven as I’m typing this!

  10. Betty York

    I make these with a little almond flavoring in the cream cheese. Have also used soft flavored cream cheese.

  11. Pingback: Sugar Free Sopapilla Cheesecake

  12. Brenda Murphy

    I’m in South Africa, so will be using puff pastry. I was wondering how long these would last in the fridge, providing I can hide them from my family. I would like to make them for a dinner, on Friday, so if I made them on Tuesday would they still be good.
    Thanks for your really great recipes.
    Have a sweet weekend

  13. Pingback: 12 Mexican Desserts You'll Wish You Have Everyday

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