Print

Sopapilla Cheesecake Recipe

A close up of three dairy-free sopapilla cheesecake bars on a white counter turned to the side showing the filling and layers of the bars.
Print 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.

Ingredients

Scale
  • 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.

Find it online: https://mylifeafterdairy.com/sopapilla-cheesecake-bars/