Sopapilla Cheesecake Bars
1
on Jan 16, 2024, Updated Mar 07, 2025
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Eating one of these Sopapilla Cheesecake Bars (also known as 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 sopapilla cheesecake recipe. No advanced kitchen skills required! These bars are foolproof and perfect for potlucks, parties, or simply satisfying your sweet tooth.
Table of Contents
- What Are Sopapilla Cheesecake Bars?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Sopapilla Cheesecake Bars
- Serving & Topping Suggestions
- Sopapilla Cheesecake Bars Expert Tips & Tricks
- Storage & Reheating
- Frequently Asked Questions
- more easy dessert recipes
- Sopapilla Cheesecake Bars Recipe
What Are Sopapilla Cheesecake Bars?
Sopapilla cheesecake bars are a magical dessert fusion where creamy cheesecake goodness meets the delightful cinnamon flavors of sopapillas and churros. A simple cheesecake filling is nestled between two layers of buttery crescent roll dough and coated in irresistible cinnamon sugar, creating a treat that tastes like pure heaven.
Why You’ll Love This Recipe
Quick & Easy: No complicated baking techniques required.
Minimal Ingredients: Made with just a handful of pantry staples.
Crowd-Pleasing: A guaranteed hit for parties and potlucks.
Foolproof: Thanks to refrigerated crescent roll dough, this recipe is simple to assemble.
Ingredients & Substitutions
For the best sopapilla cheesecake dessert, you’ll need:
- Crescent Rolls – The base for these crescent roll cheesecake bars. Grab 2 cans of refrigerated crescent roll dough.
- Cream Cheese – Use full-fat, brick-style cream cheese for the creamiest filling.
- Sugar – Granulated or cane sugar works best for the filling and cinnamon topping.
- Cornstarch – Helps thicken the cheesecake layer, but can be omitted if necessary.
- Vanilla Extract – Mexican vanilla extract adds the best flavor.
- Egg – Helps bind the cheesecake layer.
- Butter – Melted unsalted butter coats the top for a golden, flaky finish.
- Ground Cinnamon – Essential for that classic churro-like coating.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Drizzle with honey for an authentic Mexican cheesecake bars touch.
- Top with dulce de leche for an extra indulgent twist.
- Add fresh fruit like sliced strawberries or roasted berries.
- Make it extra crunchy by adding a sprinkle of chopped nuts.
How to Make Sopapilla Cheesecake Bars
Step 1: Prep. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Layer the first crescent roll. 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.
Step 3: Make the cheesecake filling. Beat the cream cheese until soft using a stand or hand mixer. Mix in 1 cup sugar and cornstarch, followed by the vanilla extract and egg. Spread the mixture over the dough.
Step 4: Top with second crescent roll layer: Unroll the second package of crescent rolls on a piece of parchment paper. Pinch the seams together and gently roll out the dough slightly larger than the pan. Carefully place it over the cheesecake layer.
Step 5: Add cinnamon sugar topping. Spread the melted butter over the dough. In a small bowl, mix ¼ cup sugar with cinnamon, then sprinkle over the top.
Step 6: Bake. Bake for 35-40 minutes or until golden brown. Remove from the oven and cool to room temperature.
Step 7: Chill and Serve. Refrigerate for at least 3 hours or overnight before slicing into bars.
Serving & Topping Suggestions
- Dust with powdered sugar for extra sweetness.
- Pair with a cup of café de olla or Mexican hot chocolate.
- Serve with fresh berries for a refreshing contrast.
- Drizzle with caramel or chocolate sauce.
Sopapilla Cheesecake Bars Expert Tips & Tricks
Mix well – The creamier the filling, the better the texture.
Pinch seams – This helps prevent the layers from separating.
Use a hot knife – Run a knife under hot tap water, dry, and slice for clean cuts.
Trim excess dough – If needed, bake the trimmings separately as a snack!
Storage & Reheating
- Refrigerate: Store sliced bars in an airtight container for up to 4 days.
- Freeze: Place bars on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container, separating layers with parchment. To thaw, place in the fridge overnight.
Note: The texture of the sopapilla cheesecake with crescent rolls may become slightly softer after freezing.
Frequently Asked Questions
I don’t recommend it. Full-fat cream cheese is crucial for the right consistency.
Yes! These bars taste even better after chilling, so making them a day in advance is a great idea. Just store them covered in the refrigerator until ready to serve.
If your bars are soggy, it could be due to underbaking or excess moisture. Be sure to bake until golden brown and allow them to fully cool and set in the fridge before slicing.
Crescent roll dough makes this recipe quick and easy, but you can substitute puff pastry or homemade pastry dough for a similar texture.
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If you tried this sopapilla cheesecake bars recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Sopapilla Cheesecake Bars
Equipment
- Electric stand mixer or hand mixer
Ingredients
- 2 (8-ounce) packages crescent rolls
- 24 ounces cream cheese, softened
- 1 1/4 cups cane sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat 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 rolls out to cover the bottom of the pan.
- Add in the vanilla extract and egg.
- Spread the mixture over top of dough.
- 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.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer. Feel free to trim off excess dough for a clean border.
- Spread the melted butter over the dough.
- In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon.
- Sprinkle over top of the dough.
- Bake for 35 to 40 minutes, or until golden brown.
- Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.
Notes
- Drizzle with honey for an authentic Mexican cheesecake bars touch.
- Top with dulce de leche for an extra indulgent twist.
- Add fresh fruit like sliced strawberries or roasted berries.
- Make it extra crunchy by adding a sprinkle of chopped nuts.
- Refrigerate: Store sliced bars in an airtight container for up to 4 days.
- Freeze: Place bars on a baking sheet lined with parchment paper. Once frozen, transfer to an airtight container, separating layers with parchment. To thaw, place in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
If you need an easy dessert that will wow a crowd, these are them! Super easy, economical and beyond delicious!