Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars combine the creaminess of cheesecake with flaky, buttery crescent roll dough. All finished off with that signature cinnamon-sugar topping that makes these bars taste utterly addictive. Perfect for the holidays, family gatherings, potlucks or as a simple yet indulgent treat on a cozy afternoon. These cheesecake bars will quickly become a favorite in your dessert repertoire.

If you love creative desserts with a twist, be sure to check out my Goober Cake , Chocolate Chipotle Cake with Banana Cocoa Frosting and Red Velvet American Beauty Cake.

My friend Rosemary first shared this recipe with me at a church potluck about 20 years ago, and it’s always popular here in Texas. The delicious creamy cheesecake filling, soft and chewy from the crescent dough, topped with crunchy cinnamon sugar and a sweet honey drizzle. What’s not to like?! Trust me—once you try these cheesecake bars, you’ll be coming back for more!

two sopapilla cheesecake bars on a white plate.

Why You’ll Love This Recipe

Crowd-Pleaser: With 24 servings, it’s ideal for sharing with friends and family at a potluck or dinner party.
Our Favorite Flavors: the perfect marriage of cheesecake, flaky pastry and cinnamon sugar.
Fool-proof: A quick and easy recipe and you don’t even have to worry about any cracks as the top is all covered with cinnamon sugar.

Ingredients Needed

Cream Cheese: Provides a creamy filling. Use full-fat for that rich taste.
Refrigerated Crescent Roll Dough: Forms the flaky bottom layer. Puff pastry works as an alternative.
Sugar: Sweetens the filling and creates a crisp topping. Brown sugar can be used for a deeper caramel flavor.
Vanilla Extract: Enhances the overall flavor of the cream cheese layer.
Butter: Mixed into the topping for extra richness.
Cinnamon: Adds warm spice to the topping. You could add a pinch of cloves and nutmeg for an extra twist if desired.
Honey: Drizzled over the finished bars for a final burst of sweetness. You can maple syrup instead.

How to Make Sopapilla Cheesecake Bars

These come together in a snap and are sure to be a hit. For the full printable recipe, check out the recipe card at the end of this post.

crescent roll dough being spread on a baking sheet.

cream cheese and sugar being whipped for cheesecake filling.

Preheat oven to 350. Lightly grease a 9 x 13-inch baking pan with cooking spray.
Unroll one can of crescent dough into sheets. Lay sheets of dough in the bottom of the prepared baking pan and press to cover the bottom of the pan completely.
In a medium mixing bowl, beat together cream cheese, 1 cup sugar, and vanilla extract until smooth.
Spread cream cheese mixture evenly over the dough in the baking pan

cheesecake layer being topped with dough layer to make sopapilla cheesecake bars.

sugar butter and cinnamon in a metal mixing bowl.

Unroll the second can of crescent dough onto a large cutting board. Roll dough into a 9 x 13 rectangle. Carefully lift the dough and place it over the cream cheese mixture to cover completely and evenly.
In a small bowl, use a fork to mix the remaining 3/4 cup sugar, cinnamon, and softened butter until completely mixed.

dollops of cinnamon sugar topping being placed on top of crescent roll dough layer.

Drop the sugar-butter mixture by small spoonfuls onto the top layer of dough.
Bake at 350 F for approximately 30 minutes, until dough is puffy and golden brown. Remove from the oven and immediately drizzle with honey.
Cool completely before cutting into squares.

Helpful Tips

Layer Evenly: Ensure the cream cheese mix is spread uniformly for consistent flavor in every bite.
Drizzle While Hot: Drizzle the honey immediately after baking to allow it to soak into the warm top crust.
Let It Rest: A quick chill of the bars before cutting ensures nice clean slices.

Storage Information

Refrigerator: Store the bars in an airtight container for up to 5 days.
Freezer: Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

Serve these bars with a cup of coffee or a glass of cold milk to balance the sweetness.
Serve with a scoop of vanilla ice cream on the side for an extra indulgent treat.

freshly baked sopapilla cheesecake bars in a white baking dish.

Variations

Extra Spice: Mix a pinch of ginger, cloves, and cardamom into the sugar topping to give it a chai-inspired flavor profile.
Add some dried fruit: Stir some raisins or dried cranberries into the cheesecake mixture for a fruity burst.
Extra cinnamon: Cinnamon lovers can sprinkle the bottom layer of dough with a thin layer of cinnamon sugar.

Frequently Asked Questions

Do these bars taste better warm or cold?

I usually like my cheesecake chilled but these bars are different. They’re extra delicious at room temperature and I would even consider a slight warm-up in the microwave.

How do I know when the bars are done?

The top layer of dough should be puffy and golden brown.

Can I substitute the crescent dough for something else?

Puff pastry or even phyllo dough can be used. However, the bars will have a different texture.

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