Sopapilla Cheesecake Bars Recipe

Sopapilla Cheese Bars

These homemade sopapilla cheesecake bars are much easier to make than you think! Perfectly sweet and creamy, these decadent dessert bars are a real treat, an I’ll bet you won’t be able to stop at one! The sopapilla layers are made with crescent rolls so they are super simple and quick to make and the cinnamon sugar topping is to die for! If you love these, be sure to check out my Chocolate Chip Cheesecake Bars, Snickerdoodle Cheesecake Bars, and Salted Caramel No Bake Cheesecake.

How to make sopapilla cheesecake bars

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Place a crescent roll layer in a dish and bake until golden brown. Whip together the filling ingredients. Spread the filling over the crust. Top with another crescent dough layer. Spread melted butter on top and sprinkle over the cinnamon sugar. Bake until golden brown.

What is sopapilla?

Sopapilla is a Mexican fried pastry and quick bread. For this recipe, I’ve taken a short cut and used crescent rolls in place of a traditional sopapilla and I promise you won’t be able to tell the difference! It’s such a great hack and the results are super good!

How long do they keep?

Once the cheesecake bars have been cut into squares and are fully cooled, place them into an airtight container, with the layers separated with parchment. They will keep well for 3 to 4 days.

Can you freeze them?

Yes, these bars freeze really well. Flash freeze the squares on a baking sheet before transferring to an airtight container of freezer bag. Thaw them in the fridge overnight or for a couple of hours at room temperature.