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!

overhead shot of soapilla bars with one bar turned on its side on a white surface

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.

And if you know me at all you know I adore cream cheese. Like here, here or here.

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.

sopapilla bars on white marble with one piece almost gone

Let's get to the recipe.

Ingredients

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

Instructions

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.

sopapilla bars ingredients being mixed on a white surface with a yellow, orange, white, and black checkered linen

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.

sopapilla bars unbaked with cream cheese filling on top on an orange spatula on a white surface with a yellow, orange, white, and black checkered linen

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.

sopapilla bars sugar topping and pan of bars on a white surface

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!

sopapilla bars cooling on a wire rack on a white surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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