I had to share my recipe for Easy Sopapilla Cheesecake Bars after I learned a pantry shortcut that turns crescent rolls, cream cheese, vanilla, egg, and sugar into a surprisingly elegant layered pastry topped with cinnamon sugar.

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I never thought a sheet pan could cause so much debate until I met these Sopapilla Cheesecake Bars. Using simple crescent roll dough and a brick of cream cheese the whole thing flips from basic to addictive.

It’s the kind of Tex Mex Desserts guilty pleasure that shows up when people want something sweet fast. I promise it’s weirdly satisfying and kind of dangerous at parties.

I always call it my Easy Sopapilla Cheesecake Bars move because guests keep asking for more, and I cant even blame them, they vanish before you know it. Try it and see why honestly.

Ingredients

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crescent roll dough: flaky buttery base that adds carbs and a soft slightly salty sweetness
cream cheese: rich, creamy with protein and fat, gives a tangy sweetness and dense texture
granulated sugar: pure sweetener that packs simple carbs and helps create a lightly caramelized top
egg: binder that adds protein and structure, helps with golden color and extra richness
butter: adds moisture, richness and saturated fat, helps make a crisp golden top
cinnamon: warm spice with almost no calories, gives aromatic sweetness and classic flavor
vanilla extract: concentrated flavor boost, small amount lifts sweetness perception and aroma

Ingredient Quantities

2 cans refrigerated crescent roll dough (8 oz each)

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar for the filling

1 large egg

1 teaspoon vanilla extract

1/2 cup unsalted butter, melted

1/2 cup granulated sugar for the topping

1 tablespoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F and spray a 9×13 inch baking pan with nonstick spray or line it with foil and spray the foil; let the cream cheese sit out to soften while the oven heats.

2. Unroll one can of crescent roll dough and press the seams together to make one big rectangle, then press it into the bottom of the prepared pan so it covers the whole surface, pinching seams so it wont separate while baking.

3. In a medium bowl beat the softened cream cheese with 1/2 cup granulated sugar, the egg, and 1 teaspoon vanilla until very smooth and lump free; scrape the sides so everythings mixed.

4. Spread the cream cheese mixture evenly over the dough layer, smoothing the top with a spatula so there are no high spots.

5. Unroll the second can of crescent roll dough and gently place it over the cream cheese layer, again pressing seams to seal and tucking any excess dough into the pan edges.

6. Drizzle the 1/2 cup melted butter evenly over the top; pour slowly and try to coat the whole surface so the topping will stick and the top browns nicely.

7. Mix the remaining 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl, then sprinkle that cinnamon sugar evenly over the buttered top.

8. Bake on the middle rack for about 25 to 30 minutes, or until the top is golden brown and the edges are set; ovens vary so start checking at 25 minutes.

9. Let the bars cool to room temperature, then chill in the fridge for at least 1 to 2 hours so they firm up; this makes cutting cleaner and stops the filling from squishing out.

10. Use a sharp knife (wipe the blade between cuts if needed) to slice into bars and serve; theyre best cold or just slightly chilled, and reheat slightly if you like them warm.

Equipment Needed

1. 9×13 inch baking pan (sprayed or foil lined)
2. Nonstick cooking spray or heavy duty foil
3. Medium mixing bowl and a small mixing bowl (separate for filling and topping)
4. Electric hand mixer or a sturdy whisk, either works if you dont have a mixer
5. Rubber spatula for spreading and scraping the cream cheese smooth
6. Measuring cups and measuring spoons (for sugar, butter, vanilla, cinnamon)
7. Microwave safe measuring cup or small saucepan to melt the butter
8. Sharp knife and cutting board for slicing the bars cleanly
9. Oven mitts and a wire cooling rack for cooling and chilling the pan

FAQ

Q: Can I make these ahead of time? A: Yes, bake ahead and refrigerate for up to 3 days. Bring to room temp a bit before serving if you want them softer.

Q: Can I freeze them? A: Yes, fully cool then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

Q: My filling looks watery, what went wrong? A: Likely cream cheese was too warm or underbeaten. Chill the pan after baking to help it set, and beat filling until smooth not soupy.

Q: Can I use low fat cream cheese or Neufchatel? A: You can, but texture and richness will be milder, still tasty though.

Q: Oven temp or time adjustments? A: Bake at 350°F about 25-30 minutes. If your oven runs hot reduce time, if cooler add a few minutes. Look for golden top and slight bubbling.

Q: Any swap for crescent dough? A: Puff pastry can work but bakes faster so watch it. Store bought pie crusts are also possible but texture changes.

SOPAPILLA CHEESECAKE BARS Recipe Substitutions and Variations

Crescent roll dough: swap with puff pastry (use same amount), refrigerated pie crust (press two sheets together), or canned biscuit dough flattened and layered for similar flakiness.

Cream cheese: use mascarpone for a richer, silkier filling, Neufchatel for a lower fat close match, or well-drained ricotta if you dont mind a slightly grainier texture.

Large egg: replace with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for a vegan binder, or 1/4 cup unsweetened applesauce for moisture and mild lift.

Unsalted butter (melted): use salted butter (same amount, skip added salt), melted coconut oil 1:1 (adds a hint of coconut), or neutral oil like canola 1:1 for dairy free.

Pro Tips

1. Soften that cream cheese completely before you start, like room temp soft. If youre short on time zap it in the microwave in 8 to 10 second bursts, stirring between each burst until smooth. Lump free filling makes the whole bar look and taste way better.

2. Seal the seams real good and dont skimp on pressing the edges. If the dough is sticky or stretching, pop the bottom layer in the fridge for 10 minutes so it firms up and is easier to work with. A little extra patience here prevents filling oozing out while baking.

3. Pour the melted butter slowly and then use a spoon or pastry brush to spread it so the cinnamon sugar sticks evenly. For an extra even top, sift the cinnamon sugar before sprinkling so you dont get clumps.

4. Chill fully before slicing and use a very sharp knife warmed under hot water then wiped dry between cuts for clean bars. They cut cleaner cold, so dont try to rush it or youll have a gooey mess.

SOPAPILLA CHEESECAKE BARS Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

337

kcal

Equipment: 1. 9×13 inch baking pan (sprayed or foil lined)
2. Nonstick cooking spray or heavy duty foil
3. Medium mixing bowl and a small mixing bowl (separate for filling and topping)
4. Electric hand mixer or a sturdy whisk, either works if you dont have a mixer
5. Rubber spatula for spreading and scraping the cream cheese smooth
6. Measuring cups and measuring spoons (for sugar, butter, vanilla, cinnamon)
7. Microwave safe measuring cup or small saucepan to melt the butter
8. Sharp knife and cutting board for slicing the bars cleanly
9. Oven mitts and a wire cooling rack for cooling and chilling the pan

Ingredients

2 cans refrigerated crescent roll dough (8 oz each)
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar for the filling
1 large egg
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup granulated sugar for the topping
1 tablespoon ground cinnamon

Directions

Preheat oven to 350°F and spray a 9×13 inch baking pan with nonstick spray or line it with foil and spray the foil; let the cream cheese sit out to soften while the oven heats.
Unroll one can of crescent roll dough and press the seams together to make one big rectangle, then press it into the bottom of the prepared pan so it covers the whole surface, pinching seams so it wont separate while baking.
In a medium bowl beat the softened cream cheese with 1/2 cup granulated sugar, the egg, and 1 teaspoon vanilla until very smooth and lump free; scrape the sides so everythings mixed.
Spread the cream cheese mixture evenly over the dough layer, smoothing the top with a spatula so there are no high spots.
Unroll the second can of crescent roll dough and gently place it over the cream cheese layer, again pressing seams to seal and tucking any excess dough into the pan edges.
Drizzle the 1/2 cup melted butter evenly over the top; pour slowly and try to coat the whole surface so the topping will stick and the top browns nicely.
Mix the remaining 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl, then sprinkle that cinnamon sugar evenly over the buttered top.
Bake on the middle rack for about 25 to 30 minutes, or until the top is golden brown and the edges are set; ovens vary so start checking at 25 minutes.
Let the bars cool to room temperature, then chill in the fridge for at least 1 to 2 hours so they firm up; this makes cutting cleaner and stops the filling from squishing out.
Use a sharp knife (wipe the blade between cuts if needed) to slice into bars and serve; theyre best cold or just slightly chilled, and reheat slightly if you like them warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.