If you've never tried Sopapilla Cheesecake before, get ready to fall in love with your new favorite dessert. This easy recipe is a mashup of two incredible treats: creamy cheesecake and the cinnamon-sugar goodness of classic sopapillas. The result is golden, buttery layers of crescent roll dough sandwiching a smooth cream cheese filling, topped with a cinnamon-sugar crust and a drizzle of honey. It's soft at the base with a little crunchy on top and so absolutely delicious!
These sopapilla cheesecake bars are perfect for Cinco de Mayo, Taco Tuesday, or whenever you just want an easy Mexican-inspired dessert. It takes just minutes to throw together so let's get baking!
What Is Sopapilla Cheesecake?
Sopapilla Cheesecake is a delicious fusion of two desserts: traditional sopapillas and creamy cheesecake. It swaps fried dough for layers of buttery crescent roll dough, filled with a sweetened cream cheese mixture and topped with cinnamon sugar and a drizzle of honey. It's typically baked in a 9x13-inch dish and cut into bars, making it perfect for serving a crowd.
Unlike a classic cheesecake with a graham cracker crust and springform pan, this Sopapilla Cheesecake recipe is less fussy, much faster to make, but every bit as delicious! The crescent roll dough puffs up as it bakes, similar to the light, airy texture of sopapillas, yet it's still easy enough for even novice home bakers.
Sopapilla Cheesecake Ingredients
Here's everything you need to make this sweet and simple Mexican-inspired dessert:
For the base and filling:
- 2 (8-ounce) tubes crescent roll dough: Use crescent roll sheets if you can find them, otherwise press the perforated seams together.
- 3 (8-ounce) packages cream cheese, softened: Softened cream cheese blends easier and makes the filling super smooth.
- 1 cup granulated sugar: Sweetens the cream cheese layer for that classic cheesecake taste.
- 1 large egg: Helps bind the filling and makes the filling a bit richer.
- 1 teaspoon vanilla extract: Gives some depth to the filling - every good dessert should have a touch of vanilla!
For the topping:
- ½ cup (1 stick) butter, melted: Use unsalted butter so you can better control the salt content.
- ¾ cup granulated sugar: It's what makes the top a little crunchy and delicious.
- 1 teaspoon ground cinnamon: Mixed with the sugar to add a ton of flavor!
Optional toppings:
Drizzle of honey: Technically optional but highly recommended! I'll occasionally leave it off the pan and let everyone add their own, but it's that final touch that takes the whole dessert to the next level.
Jam or fruit sauce: Raspberry, strawberry, or even a dollop of lemon curd are great additions.
Step-by-Step Instructions
Here's how to make Sopapilla Cheesecake Bars step-by-step. It's easy, quick, and the results are amazing. This is one of those desserts that somehow tastes even better the next day - if it lasts that long!
- Preheat the oven to 350°F and lightly grease a 13x9-inch baking dish.
- Prepare the crescent roll crust: Unroll one tube of crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
- Make the filling: In a large bowl (or using a stand mixer), beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Assemble: Spread the cream cheese mixture evenly over the crescent roll base. Unroll the second tube of crescent dough and carefully place it on top, again sealing the seams.
- Make the topping: Stir together melted butter, sugar, and cinnamon until combined, then pour it over the top crescent layer. Gently spread it to cover the surface.
- Bake: Bake for 30-35 minutes, or until the top is golden and bubbly and the butter topping looks mostly "set."
- Cool and drizzle: Allow it to cool completely at room temperature, then refrigerate it until set. Drizzle with honey before serving, or set it out so everyone can add their own.
- Slice and serve: Cut into squares or bars and enjoy!
Recipe Variations
- Add a layer of jam: Spread a thin layer of seedless raspberry, strawberry, or apricot jam over the bottom crescent roll before adding the cheesecake filling. It adds a pop of flavor without overpowering the other flavors.
- Low-sugar option: Use a sugar substitute like monk fruit or Swerve, and low-sugar crescent roll dough (the Trader Joe's brand has slightly less sugar, for example) for a lighter version that still tastes incredible.
- Mix-ins for the filling: Stir in a few tablespoons of dulce de leche, caramel sauce, or even chocolate chips to the cheesecake mixture for a different twist.
- Toppings: Swap the cinnamon sugar topping for a blend of brown sugar and cinnamon for a deeper, almost caramelized flavor.
- Add some crunch: Sprinkle chopped pecans, walnuts, or slivered almonds over the cinnamon sugar topping.
- Serve with fruit: Top each bar with a spoonful of macerated berries or grilled peaches.
Tips
- Soften the cream cheese: Make sure your cream cheese is fully softened before mixing. This helps it blend smoothly without lumps and creates a creamier filling.
- Seal the crescent dough seams: If you're using perforated crescent roll sheets, be sure to press the seams together well so the filling stays neatly inside while baking.
- Use a glass or ceramic baking dish: These distribute heat more evenly and help prevent the bottom layer from overbaking.
- Line your pan (optional but helpful): For easy removal and cleaner edges, line your baking dish with parchment paper, leaving a slight overhang so you can lift out the bars once they're cooled.
- Don't overbake: The top should be golden and crisp, and the center should be just set. Overbaking can cause the filling to become too firm and dry out.
- Cool it completely before slicing: It's tempting to cut in right away, but the bars slice much cleaner once they've cooled and had time to firm up in the fridge.
- Drizzle the honey just before serving: This keeps the topping crisp and prevents it from getting soggy.
Storing, Reheating, and Make-Ahead
Storing:
Once they're cooled completely, cover the bars tightly or transfer them to an airtight container. Store them in the refrigerator for up to 5 days. The texture stays creamy, and the top holds up well, just keep the honey drizzle off until just before serving so it stays crunchy.
Reheating:
These bars are typically served chilled or at room temperature, but if you prefer them warm, pop a slice in the microwave for about 10-15 seconds. Just long enough to take the chill off and soften the cream cheese layer slightly.
Make-Ahead:
Sopapilla Cheesecake Bars are ideal for prepping in advance. Assemble the entire dessert (but don't bake), cover tightly, and refrigerate for up to 24 hours. When you're ready to bake it, take it out of the fridge while the oven preheats, then bake it as directed.
Freezing:
Let the bars cool completely, then cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. Label each one with the date and freeze for up to 2 months. To thaw, transfer the desired number of bars to the refrigerator and let them thaw overnight. You can also let them sit at room temperature for about 1 hour if you're in a hurry.
Frequently Asked Questions
Do you eat sopapilla cheesecake warm or cold?
Sopapilla cheesecake bars are best served chilled or at room temperature. Letting them cool helps the filling set up, which makes them easier to slice. That said, if you sneak a bite while it's still warm, we totally understand!
Can sopapilla cheesecake sit out overnight?
It's best to refrigerate sopapilla cheesecake after it cools. Leaving it out overnight isn't recommended, especially because of the cream cheese filling. So keep it in the fridge and enjoy it for up to 5 days.
Can I use puff pastry instead of crescent rolls?
You can, but keep in mind that puff pastry will give you a flakier, more buttery texture. It will also puff up more than crescent roll dough, so your bars may look and feel a bit different. Still tasty, just not quite the same texture as the original.
Is there a lower sugar option?
You can cut back on the sugar in the cream cheese filling or use a sugar substitute like monk fruit or erythritol. The topping can also be reduced slightly, or skip the honey drizzle and let guests add it themselves.
Do I have to use honey?
Nope! The honey is optional, but it really does give it that classic sopapilla flavor. If you're not a fan, you could drizzle a fruit sauce or syrup instead.
Can I make this in a smaller pan?
You can halve the recipe and bake it in an 8x8 or 9x9 pan. Just keep an eye on the baking time.
If you're a fan of bite-sized desserts (and really, who isn't?), you're going to love these fun cheesecake recipes. Start with a batch of individual pumpkin cheesecakes, which are perfect for fall but honestly irresistible any time of year. For the holidays, try these festive peppermint cheesecake minis that are always a hit. You can never go wrong with bite-sized Oreo desserts either, especially one that's creamy and so simple to make! And when the weather warms up, grilled pineapple no-bake cheesecakes are a fantastic way to ring in summer.
Sopapilla Cheesecake
Make this easy sopapilla cheesecake with layers of crescent roll dough, sweet cream cheese filling, and a crisp cinnamon topping. Always a hit!
Ingredients
- 2 (8 ounce) tubes crescent rolls
For the filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
- ½ cup butter, heated until just melted
- ¾ cup sugar
- 1 teaspoon cinnamon
Toppings
- Drizzle with honey, if desired.
Instructions
- Preheat oven to 350°F.
- Using a stand mixer, beat together all filling ingredients until smooth.
- Unroll one tube of crescent rolls and place on the bottom of a 13x9 inch baking dish, crimping seams together. Spread cream cheese mixture over crescent roll dough. Unroll second tube of crescent rolls and place over cream cheese, pinching seams together.
- Mix together melted butter, sugar and cinnamon. Pour over crescent rolls in baking dish and gently spread to cover completely.
- Bake for 30 minutes or until browned and cooked through (butter topping should be almost "dry" when done). Remove from oven and allow cheesecake to come to room temperature (if you can wait that long)! Drizzle with honey and serve.
Notes
This cheescake is wonderful served at room temperature.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 159mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 3g
This data was provided and calculated by Nutritionix.
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John/Kitchen Riffs says
Love the idea of this! What a wonderful combo of flavors. This really is inspired -- thank you so much.
Kristy Bernardo says
Thank you, John!
glenda says
I have topped the cream cheese mixture with apple pie filling. Bake the same. Raises the taste to a new delight.
Kristy Bernardo says
That sounds fantastic, glenda! Sort of like my raspberry jam but the flavor and texture of the apple pie filling would be delicious! Thanks for sharing 🙂
sue|theviewfromgreatisland says
Brilliant --- love those layers!
Kristy Bernardo says
Thank you, Sue!