These Sopapilla Cheesecake Bars are a dreamy mash-up of creamy cheesecake, buttery crescent pastry, and cinnamon sugar magic. Sweet, rich, and crispy on top, these bars are wildly addictive and deceptively easy to make.
Why You Will Love This Recipe
- Creamy cheesecake meets crispy cinnamon topping
- Just 15 minutes of hands-on prep
- Uses store-bought crescent rolls for convenience
- Perfect for potlucks, holidays, or sweet cravings
- No fancy equipment needed
Cinnamon Sugar Sopapilla Cheesecake Bars
Welcome to dessert heaven, where cheesecake and cinnamon-sugar pastry join forces. These Sopapilla Cheesecake Bars are a Southern-inspired twist on traditional cheesecake, baked between layers of buttery crescent dough, then crowned with cinnamon-sugar bliss and a drizzle of golden honey.
If you’ve never had sopapillas before, think of a light, flaky fried pastry often served with honey. Now imagine that vibe baked into a pan, layered with a sweetened cream cheese filling, and topped with a buttery, cinnamon-kissed crust.
This dessert is everything you want it to be: indulgent but easy, sweet but not cloying, crisp on the outside, and silky inside. The use of pre-made crescent dough makes it a breeze to assemble, but the end result tastes like it came straight from a bakery.
And it feeds a crowd. Whether you’re making it for a family dinner, a holiday gathering, or just because your sweet tooth refuses to be ignored, this one delivers.
What really takes it over the top is the butter-cinnamon topping. It bakes into the top layer, creating a golden, caramelized crust that perfectly complements the tangy cream cheese middle.
This dessert also holds up well. You can make it ahead and chill it until ready to serve. It’s equally good cold or at room temperature. And if you have leftovers (rare), it’s even better the next day.
Want to customize it? Swap in some fruit preserves, a sprinkle of chocolate chips, or a dash of nutmeg for added flair.
For best results, use full-fat cream cheese—it gives the filling a richer, silkier texture. And don’t skimp on the cinnamon sugar topping; it’s what makes this dish unforgettable.
No springform pans, no water baths, no hassle. Just pure, decadent joy in every bite.
And while it tastes impressive, it’s 100% beginner-friendly. You layer, spread, sprinkle, and bake. That’s it.
You’ll want to bookmark this one, because it’s going to become your go-to dessert for everything from holidays to Tuesday night cravings.
Ready to dive into the best cheesecake bar of your life?
Servings
Makes 12 bars
Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cool Time: 2 hours
- Total Time: 2 hours 45 minutes
Ingredients
- Cooking spray, for greasing
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract (use pure for best flavor)
- 1 ¾ cups granulated sugar, divided
- 2 cans (8 oz each) refrigerated crescent roll dough
- ½ cup unsalted butter, softened to room temp
- 1 teaspoon ground cinnamon
- ¼ cup honey, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a mixing bowl, beat cream cheese with 1 cup sugar and vanilla extract until smooth and fluffy.
- Unroll one can of crescent dough. Press it into the bottom of the baking dish, stretching slightly to fit.
- Spread cream cheese mixture evenly over the dough.
- Unroll the second can of crescent dough and lay it gently over the cream cheese filling.
- In a small bowl, mash together remaining 3/4 cup sugar, softened butter, and cinnamon until it forms a thick paste.
- Dot and spread this mixture evenly over the top layer of dough.
- Bake for 30 minutes or until golden brown and puffed.
- Remove from oven and drizzle with honey while still warm.
- Let cool in the pan for 2 hours before slicing into bars. Serve chilled or at room temperature.
Tips
- Use parchment paper for easy removal from the pan.
- For extra crunch, sprinkle chopped pecans or walnuts before baking.
- Swap honey for maple syrup if preferred.
- Store leftovers in the fridge for up to 5 days.
- Best served slightly chilled for the cleanest slices.
Cinnamon Sugar Sopapilla Cheesecake Bars
Ingredients
- Cooking spray for greasing
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract use pure for best flavor
- 1 ¾ cups granulated sugar divided
- 2 cans 8 oz each refrigerated crescent roll dough
- ½ cup unsalted butter softened to room temp
- 1 teaspoon ground cinnamon
- ¼ cup honey for drizzling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
- In a mixing bowl, beat cream cheese with 1 cup sugar and vanilla extract until smooth and fluffy.
- Unroll one can of crescent dough. Press it into the bottom of the baking dish, stretching slightly to fit.
- Spread cream cheese mixture evenly over the dough.
- Unroll the second can of crescent dough and lay it gently over the cream cheese filling.
- In a small bowl, mash together remaining 3/4 cup sugar, softened butter, and cinnamon until it forms a thick paste.
- Dot and spread this mixture evenly over the top layer of dough.
- Bake for 30 minutes or until golden brown and puffed.
- Remove from oven and drizzle with honey while still warm.
- Let cool in the pan for 2 hours before slicing into bars. Serve chilled or at room temperature.
Notes
- Use parchment paper for easy removal from the pan.
- For extra crunch, sprinkle chopped pecans or walnuts before baking.
- Swap honey for maple syrup if preferred.
- Store leftovers in the fridge for up to 5 days.
- Best served slightly chilled for the cleanest slices.
