Sopapilla Cheesecake Bars

Last Updated on November 12, 2024 by Annie

These dairy-free sopapilla cheesecake bars are made with a flaky pastry filled with a vegan cinnamon cheesecake-like filling. Topped with a delicious cinnamon sugar layer these cheesecake bars are a delicious Mexican-inspired dessert perfect for any occasion.

2024 Update:  This recipe was originally shared in June 2021. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy this dairy-free sopapilla cheesecake bar recipe.

Around Cinco de Mayo (when I was working on my round-up of the best dairy-free recipe for Cinco de Mayo) it came to my attention my Mexican-inspired recipes lacked any substance in the dessert category. Knowing I needed to remedy this situation, and fast, I returned to an old favorite I often made in my dairy-filled days, Sopapilla Cheesecake Bars.

Layers of flaky pastry sandwich a creamy yet tangy cheesecake-like filling and are baked to golden perfection with a crispy cinnamon sugar topping. They are by no means close to an authentic sopapilla but are inspired by the fried dessert that is topped with cinnamon sugar and honey.

What are Sopapillas?

If you are unfamiliar with sopapillas, they are a fried dough often served as a dessert or with coffee. Similar to a beignet the dough puffs up while frying leaving a hollow center. After cooking, sopapillas are tossed with cinnamon sugar or powdered sugar and often drizzled with honey.

I say these cheesecake bars are inspired by sopapillas but they differ in quite a few ways.

• They are baked instead of fried.
• The dough is layered with a cheesecake filling instead of hollow.
• You can serve them hot or cold, but cold allows the filling to set longer.

Dairy-Free Changes to Sopapilla Cheesecake Bars

When you want to make a batch of these delicious and dairy-free sopapilla cheesecake bars there are a few ingredients you’ll want to make sure are dairy-free before you continue.

• Crescent rolls– Check the ingredient label on your crescent rolls before you begin to make sure they do not contain dairy. I’ve used Pillsbury Original most recently for this recipe.
• Plant-based cream cheese– There are quite a few different plant-based cream cheeses on the market these days but my favorite for baking still remains Kite Hill.
• Dairy-free butter– I used Country Crock’s Plant Butter in this recipe but any dairy-free butter will do. Alternatively you can swap the butter out for coconut oil if you prefer.

How to Make Sopapilla Cheesecake Bars

Ingredients You’ll Need

• Crescent Rolls– You know that pressurized can of rolls that are perfect for pigs in a blanket? Grab one of those packages to make these cheesecake bars.
• Cream Cheese- I LOVE Kite Hill’s cream cheese for this recipe. It mixes up easily and gives the cheesecake part a nice creamy finish.
• Sugar, Vanilla, and Cinnamon– For sweetness and a little bit of flavor.
• Lemon Juice- Adds a little tang to the cream cheese filling.
• Plant-Based Butter– Allows the cinnamon sugar to stick to the top layer of crescent rolls (also adds a delicious buttery flavor that makes these absolutely divine!)
• Cinnamon Sugar– For topping the sopapilla cheesecake bars.

Directions for Dairy-Free Sopapilla Cheesecake Bars

• Prepare for baking: Preheat the oven to 350°F and spray an 8×8-inch baking dish with non-stick spray.
• Unroll the dough: Unroll the crescent rolls and separate into 2 squares made of 4 triangles. Try to keep the crescent roll triangles connected.
• Place in the baking pan: Press one of the crescent roll squares into the bottom of the baking pan and set aside.
• Make the filling: In a medium bowl stir together cream cheese, sugar, lemon juice, vanilla, and cinnamon until smooth.

• Add filling to the pan: Spread the cream cheese filling mixture evenly over the crescent roll layer in the pan.
• Cover with dough: Top with remaining crescent roll dough half.
• Coat with melted butter: Then, pour melted plant-based butter over the top and brush to coat the whole top.
• Dust with cinnamon sugar: Sprinkle with cinnamon sugar topping.
• Bake 40 minutes. Cool to room temperature then refrigerate to set.

Helpful Kitchen Tools

When you are ready to make these delicious and decadent dairy-free sopapilla cheesecake bars here are some kitchen tools to get you started.

• Square baking pan– I like the sharp edges this pan gives the corners of it’s baked goods. It’s perfect for all of your square baking needs from brownies to blondies and more!
• Mixing bowls– These stacking glass mixing bowls are durable and offer a variety of sizes for the various sections of this sopapilla cheesecake bars recipe.
• Whisk– A stiff wire whisk is great for mixing the cream cheese filling into a smooth creamy finish.

Storing + Serving Suggestions

To store, keep in an airtight container in the refrigerator for up to 5 days.

If you are looking for a few different ways to dress up these sopapilla cheesecake bars you can:

• Drizzle with honey
• Top with a dollop of vegan whipped topping
• Serve with a scoop of plant-based vanilla ice cream

Decadent Desserts to Try Next

• Vegan Rocky Road Brownies
• Mint Chocolate Ice Cream Pie
• Chocolate Eclair Dessert
• Magic Cookie Bars
• Snickerdoodle Ice Cream Sandwiches

If you tried these Sopapilla Cheesecake Bars and enjoyed them feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

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Print

Sopapilla Cheesecake Recipe

Layers of flaky pastry sandwich a creamy yet tangy cheesecake-like filling and are baked to golden perfection with a crispy cinnamon sugar topping in these sopapilla cheesecake bars.

Course Dessert

Cuisine Mexican-Inspired

Keyword Cheesecake, Cheesecake Bars, Cinnamon Sugar, Sopapilla

Prep Time 5 minutes

Cook Time 40 minutes

Cool Time 30 minutes

Total Time 1 hour 15 minutes

Servings 16 bars

Ingredients

• 1 package Crescent Rolls
• 8 ounces Dairy-Free Cream Cheese I used Kite Hill cream cheese
• ½ cup Granulated Sugar
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice
• ½ teaspoon Cinnamon

Cinnamon Sugar Topping

• 2 Tablespoons Plant-based Butter melted
• 2 Tablespoons Sugar granulated
• ½ Tablespoon Cinnamon

Instructions

1. Preheat the oven to 350°F and spray an 8×8-inch baking dish with non-stick spray.

2. Unroll the crescent rolls and separate into 2 squares made of 4 triangles. Try to keep the crescent roll triangles connected.

3. Press one of the crescent roll squares into the bottom of the baking pan and set aside.

4. In a medium bowl stir together 8 ounces cream cheese, ½ cup granulated sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla, and ½ teaspoon cinnamon until smooth.

5. Spread the cream cheese filling mixture evenly over the crescent roll layer in the pan.

6. Top with remaining crescent roll dough half.

7. In a small bowl stir together 2 Tablespoons sugar with ½ Tablespoon cinnamon. Set aside.

8. Pour 2 Tablespoons melted plant butter over the top and brush to coat the whole top. Sprinkle with cinnamon sugar topping.

9. Bake 40 minutes. Cool to room temperature then refrigerate to set or serve slightly warm.

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