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Square photo of three sopapilla cheesecake bars on a blue plate with a gold fork at the top.

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 8x8-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 tbalespoons 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.