Sopapilla Cheesecake Bars

These Sopapilla Cheesecake Bars, also known as Churro Cheesecake Bars,  inspired by the Mexican dessert made with fried dough called sopapillas, have a sweet, creamy cheesecake filling nestled between two crescent dough sheets, and are topped with a buttery cinnamon sugar topping with a drizzle of honey.

These are so good, these Mexican cheesecake bars are destined to become one of your favorite Desserts, especially Mexican Desserts!

Sopapilla Cheesecake Bars are a crowd-pleasing dessert that is popular at potlucks, picnics, parties, reunions, especially Cinco De Mayo, and get-togethers of all kinds. In addition to being extremely popular, it is super easy to make.

What Makes This Sopapilla Cheesecake Bars Recipe Unique

• Cream Cheese: One of the differences in my recipe compared to some other popular ones is that I use 3 packages of cream cheese instead of 2 to give it a little extra creamy cheesecake goodness and to make the cheesecake layer a little taller and thicker.
• Butter: In addition, I use a little less butter in the topping because I found 1/4 cup was enough and 1/2 cup was a little too much for me.
• Honey: Lastly, I drizzle honey over the top of the cheesecake bars because it makes a nice presentation and tastes delicious.

How To Make Sopapilla Cheesecake Bars

First, Heat oven to 350°F. Spray a 9×13 glass baking dish with cooking spray.

Next, roll out one crescent roll sheet in the bottom of a 9×13 pan.

In addition, I like to prebake the bottom crust to make sure it is cooked. Raw crescent roll dough is not something you want to taste. Trust me! It also prevents the crust from getting soggy.

In a medium bowl, beat together cream cheese, 1-1/2 cups of sugar and 1-1/2 teaspoon of vanilla. 

Next, spread that creamy cheesecake goodness over the bottom crescent roll layer.

Unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforation, if necessary.

Once crust is spread out, pour the melted butter evenly over top. 

Most noteworthy, I also use 1/4 cup melted butter instead of a 1/2 cup because that was more than enough. It would be swimming in butter otherwise.

Stir together the remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Finally, bake about 35 minutes or until center is set. 

Cool for about 20 minutes. 

Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.

While this Sopapilla Cheesecake is sweet enough on its own, drizzling a little honey over it just before serving gives it a really nice presentation!

See the video above to learn how to make Sopapilla Cheesecake Bars.

Tips For Success

• Room Temperature Ingredients: Let the ingredients come to room temperature before starting the recipe. The cream cheese will lumpy and difficult to work with if it is too cold.
• Pre-Pinch Seams of Top Crust: To prevent the buttery cinnamon sugar from leaking through the crescent roll crust into the cheesecake layer, pinch the seams together BEFORE placing the crescent roll dough on top of the cheesecake layer.
• Even Distribution of Toppings: It’s important to distribute the melted butter and cinnamon sugar evenly over the top crust to ensure each cheesecake bar gets its share of the buttery cinnamon sugar mixture, churro topping.
• Cool Before Refrigerating: Allow the bars to cool at room temperature before refrigerating to prevent condensation and maintain crust crispness.
• Chill to Set: Refrigerate the bars for at least 2 hours, or overnight, to allow the filling to set properly, making them easier to cut and serve.

Now that you have step by step instructions, give this recipe a try, and come back and leave a comment to let me know how you liked it!

Recipe

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4.33 from 92 votes

Sopapilla Cheesecake Bars

These Sopapilla Cheesecake Bars, inspired by the Mexican dessert called sopapillas, have a sweet, creamy cheesecake filling tucked between 2 crescent roll pastry sheets, and are topped with butter, cinnamon, and sugar and drizzled with honey.

Course Dessert

Cuisine Mexican

Keyword Mexican Dessert, Mexican Desserts, Sopapilla Cheesecake, Sopapilla Cheesecake Bars, Sopapillas

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 425kcal

Author Michele @ Flavor Mosaic

Ingredients

Sopapilla Cheesecake Bars

• 2 packages refrigerated crescent rolls or sheets
• 3 8 ounce packages cream cheese
• 1-1/2 cups sugar
• 1-1/2 teaspoon vanilla

Cinnamon Sugar Topping

• 1/4 cup butter
• 1/2 cup sugar
• 2 teaspoons cinnamon

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• First, Heat oven to 350°F.
• Next, Spray a 9×13 glass baking dish with cooking spray.
• Then unroll 1 can of crescent roll dough and press into the bottom of the prepared 9×13 baking dish. Stretch it out to cover the bottom of the pan and pinch together the perforations. Don’t worry if it is not perfect, it will be covered up with the cheesecake layer.
• After that, pre-bake the bottom sheet in a 350 degree preheated oven for about 7 or 8 minutes.
  
• Next, in a medium bowl, beat together cream cheese, 1-1/2 cups of sugar and 1-1/2 teaspoon vanilla. 
• Then spread the cheesecake mixture evenly over the pre-baked crescent dough in the baking dish.
  
• After that, unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforations.
  
• Once crust is spread out, pour the melted butter evenly over top. 
  
• Then stir together the remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  
• Finally, bake about 35 minutes or until center is set. 
  
• Cool for about 20 minutes. 
• Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.
  

Video

Nutrition

Calories: 425kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 512mg | Potassium: 81mg | Fiber: 1g | Sugar: 22g | Vitamin A: 881IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

When To Serve Sopapilla Cheesecake Bars

Serve Sopapilla Cheesecake Bars anytime! However, they are especially perfect for these occasions:

1. Cinco De Mayo – This Mexican inspired dessert is perfect for your Cinco De Mayo party.
2. Potlucks – These Cheesecake Bars are so easy and popular, you can take them to a potluck and leave with an empty dish.
3. Holiday parties – These are perfect for the holidays. You can make them ahead of time and keep them refrigerated until you are ready to serve.

What To Serve With Sopapilla Cheesecake Bars

1. For a Cinco De Mayo Party, try serving Sopapilla Cheesecake Bars with these Mexican inspired recipes:
   1. Mango Habanero Wings – Sweet and spicy wings are perfect for any party.
   2. Tiajuana Shrimp Dip Nachos – Crispy tortilla chips are topped with a spicy, cheesy shrimp dip.
   3. Crockpot Chicken Tacos – Make it easy on yourself by serving these chicken tacos.
   4. Tex Mex Beef Fajitas – Be the hit of the party with these Beef Fajitas!
2. For a Holiday Party, try serving Sopapilla Cheesecake Bars with these awesome appetizers:
   1. Peppermint White Hot Chocolate – Get the party started with a hot, minty chocolate beverage.
   2. Reindeer Popcorn Crunch – This sweet and salty snack mix is great for party snacking.

These Sopapilla Cheesecake Bars make perfect handheld desserts for a party, mini family reunion, or Mexican fiesta when served with some of my favorite Mexican Recipes like Tex-Mex Beef Fajitas, Mexican Rice, Instant Pot Refried Beans, and Mexican Street Corn Salad.

Other Cheesecake Bar Recipes

1. Pumpkin Pecan Cheesecake Bars – Creamy, crunchy, and pumpkin-y, these make a perfect fall dessert.
2. Cherry Cheesecake Brownies – These over-the-top impressive brownies, are delicious anytime of year.
3. Cranberry Streusel Cheesecake Bars – make a festive holiday party dessert.

More Mexican Dessert Ideas

1. Instant Pot Mexican Rice Pudding (Arroz Con Leche) – This Instant Pot Mexican Rice Pudding (Arroz Con Leche in Spanish) is a sweet, creamy Mexican dessert that is quick and easy to make in an Instant Pot. With no eggs and sweetened condensed milk, this easy rice pudding will quickly become one of your family’s favorite desserts!
2. Strawberry Margarita Pie – This awesome Strawberry Margarita Pie is sweet, smooth, and creamy with a pretzel crust. It is a no-bake pie that can be made the night before and will be a hit at the party!
3. Churro Muffins – These mini Churro Muffins are sweet, buttery muffins covered in cinnamon sugar and make a delicious finger food dessert for a party!
4. Frescas Con Crema – Fresas con Crema, also known as strawberries and cream, is a light, refreshing Mexican dessert with just 4 ingredients and takes mere minutes to prepare. This is quite possibly the easiest dessert you will ever make!

If you like these Sopapilla Cheesecake Bars, be sure to try my popular Strawberry Crumb Bars!

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