A delicious buttery pastry filled with a sweet cream cheese filling baked with a buttery cinnamon sugar topping. These are simple to make and a pleaser. You can easily double this Sopapilla Cheesecake Bars!
Cinco de Mayo is coming up so naturally, I needed some kind of Mexican dessert. Tres Leches cake is always a favorite. But I made my Salted Caramel Tres Leches Cake cake last month for Taco Tuesday with my family. I also thought about churros, I went on a binge making those about an 18 months ago. They are so easy and so delicious. I’ll have to make those again soon so I can add them to the blog.
Sopapilla Bars! Bingo! Mexico, churro-like but with a cream cheese filling. Who doesn’t love the sound of that? Easy and delicious!
I haven’t made these bars in a few years, I first posted this recipe in June 2012. When you’re a baking blogger you are constantly trying new recipes and experimenting so you don’t always remake something often.
Boy was I glad I made these. They truly are delicious. Because I have no self-control I, of course, tried these warm, and I also had these bars chilled.
Let's get to the recipe.
You only need a few ingredients here.
- A container of Crescent Rolls
- Cream Cheese. Make sure it is softened to room temperature!
- Granulated Sugar
- Vanilla Extract
- Butter, melted
- Ground Cinnamon
You really can’t beat em. All you do is bust open a can of crescent rolls, take half of the rolls and press them on to the bottom of your pan, pressing the seams together.
In a bowl mix together cream cheese, sugar, and vanilla extract. Spread the cream cheese mixture evenly over the bottom crescent rolls, then top with remaining crescent rolls.
Then mix together melted butter, sugar and ground cinnamon and pour all over the top of the bars. Bake and then BAM heaven in your mouth! Well, I advise cooling the bars first, you know so you don’t burn your mouth and end up in the hospital. Luckily I don’t speak from experience.
When you’re baking the bars make sure the pastry is baking up golden brown all over not just the edges.
Let them cool for at least 30 minutes before sneaking a bite if you have the willpower (something I do not have) let them cool completely and chill the bars.
I whacked the Sopapilla Bars in the freezer to get them chilled quicker.
Then DIVE in and bite these babies! The crunchy cinnamon sugar topping, then chewy crescent roll, thick & sweet cream cheese filling and chewy crescent roll crust, your mouth will be in heaven. And having a sopapilla bar with a cuppa tea, well that's just perfect. Or coffee if that's your thing!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz Container of Crescent Rolls
- 8oz Cream Cheese, at room temperature
- 125 Grams(⅔ Cup) Granulated Sugar
- 2 Teaspoon Vanilla Extract
- 4oz (½ Cup) Butter, melted
- 1 Teaspoon Ground Cinnamon
- 66 Grams/ ⅓ Cup Granulated Sugar
- Preheat oven to 350F/180C and grease an 8X8 pan.
- Lay out half of the crescent rolls on the bottom of the pan, pressing the seams together. Set the other piece of dough aside.
- In a small bowl mix the cream cheese, sugar, and vanilla together until well combined. Smooth an even layer over the top of the crescent rolls.
- Top the cream cheese mixture with remaining crescent rolls, pressing the seams together.
- In a small bowl melt the butter and then add in the cinnamon and sugar. Pour over the top layer of crescent rolls.
- Bake for 20-30 minutes**. Let cool on a wire rack for 30 minutes before removing it from the pan. Serve warm or chilled. Both are delicious.
*When I baked this in my old oven it baked in 20 minutes, now in my new oven its closer to 30 minutes, as always everyones oven is different so make sure you bake until its golden brown all over not just on the edges.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Mexican/ American
Keywords: Sopapilla Cheesecake Bars, how to make Sopapilla Bars
*This Sopapilla Cheesecake Bars Recipe Post has been republished with updated pictures and text, the original post was June 20, 2012.