Sopapilla Cheesecake Bars

Eating one of these Sopapilla Cheesecake Bars, (which can also be called Churro Cheesecake Bars) is like biting into a sweet, cinnamon-coated churro, only to find a creamy pocket of cheesecake inside.

If you love dessert but stress when it comes time to bake, you are going to flip over this easy recipe. Spoiler alert: kitchen skills are NOT required! These bars are great for potlucks and parties.

This sopapilla cheesecake recipe is filled with a sweet cream cheese center then covered in a crunchy ground cinnamon and cane sugar layer for a flaky y muy delicioso dessert that is perfect for any fiesta. And the best part? They’re made with refrigerated tubes of crescent rolls, making them absolutely foolproof.

What are Sopapilla Cheesecake Bars?

Sopapilla cheesecake bars are like a magical dessert fusion where creamy cheesecake goodness meets the delightful cinnamon flavors of sopapillas and churros. A simple cheesecake filling nestled between two layers of buttery dough and coated in irresistible cinnamon sugar! What’s not to love? It’s the perfect treat that tricks your taste buds into thinking you worked kitchen magic for hours!

Ingredients & Substitutions

See recipe card below for the full recipe.

• Crescent Rolls: Crescent roll dough makes this recipe quick and easy to make! Grab 2 cans of your favorite crescent rolls
• Cream Cheese: Use full-fat, brick style cream cheese and soften for this recipe
• Sugar: Granulated or cane sugar works best for the filling and the topping
• Cornstarch: Cornstarch plays a key role in giving the cheesecake layer that extra thickness However, if you happen to be out of it, feel free to omit, rest assured the recipe will still result in a delicious treat
• Vanilla Extract: I usually lean towards Mexican vanilla extract for the best Mexican flavor
• Egg: Bring a large egg to room temperature before whipping up cheesecake filling
• Butter: I use unsalted butter. Melt butter in microwave and let cool slightly before pouring.
• Ground Cinnamon: Granulated sugar and ground cinnamon add the perfect sweetness to this dessert

How to Make Sopapilla Cheesecake Bars?

I love how simple the cheesecake filling is to whip together. Simply soften some cream cheese and mix with a few pantry ingredients, then spread on the dough. No fussing with springform pans or water baths!

Watch this video reel I made on Instagram sharing how easy these churro cheesecake bars are to make.

1. Prep: Preheat the oven to 350 F degrees. Lightly grease a 9×13-inch baking dish with non-stick cooking spray. Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the dough out to cover the bottom of the pan. 
2. Mix: Using a stand mixer or hand-held mixer, beat the cream cheese until soft. Beat in 1 cup cane sugar and cornstarch. Add in the vanilla extract and egg. Spread the mixture over the top of the dough.
3. Layer: On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider than it comes. Carefully place the sheet of crescent roll dough on top of the cheesecake layer. 
4. Topping: Spread the melted butter over the dough. In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon, then sprinkle that over top of the dough layer. 
5. Bake: Bake for 35 to 40 minutes, or until golden brown. Remove from the oven and cool to room temperature.
6. Chill and serve: Chill in the fridge for three hours, or overnight before serving. Slice into bars and serve.

Expert Tips & Tricks

Mix well: The creamier the filling, the creamier your sopapilla bars will be.

Pinch seams: Pinch the seams of the crescent rolls while stretching them into the pan and rolling them into the top sheet. If possible, opt for sheets of crescent roll dough, which come in a solid form and are not pre-cut, saving you time and hassle.

Clean slices: Run a knife under hot tap water and dry it. Slice the cheesecake pieces, making sure to run the knife under hot tap water and dry it between cuts.

Trim dough: Feel free to trim off excess dough for a clean border. And then dip the leftover pieces in butter and sprinkle them with cinnamon sugar to bake alongside your cheesecake bars, because sometimes you need a little taste of the good stuff before everyone else.

Frequently Asked Questions

Storage Instructions

Refrigerate: Store sliced cheesecake bars in an airtight container in the fridge for up to 4 days. Bars can be frozen in an airtight container then thawed in the fridge overnight. 

Freeze: Lay a piece of parchment on a baking sheet, arrange the bars on it, and pop it in the freezer. Once they’re frozen, transfer them to an airtight container, separating each layer with parchment paper. To thaw, simply place them in the fridge overnight. You’ll be thrilled to have this Sopapilla Mexican dessert ready to enjoy later! The texture of the crescent rolls dough might be a bit soggy once they defrost.

Other easy dessert recipes:

• Easy Homemade Strawberry Shortcakes
• Buñuelos
• Easy Apple Galette
• Dessert Tacos
• Reduced Sugar Mexican Paletas
• Sopaipillas
• Paletas de Horchata

If you’ve given this sopapilla cheesecake recipe a try, be sure to rate it and share your experience in the comments below. I always enjoy hearing from you!

Photography by Jenna Sparks 
Originally published: June 2021.