Eating one of these Sopapilla Cheesecake Bars, (which can also be called Churro Cheesecake Bars) is like biting into a sweet, cinnamon-coated churro, only to find a creamy pocket of cheesecake inside. It’s two fabulous desserts in one bite!
If you love dessert but stress when it comes time to bake, you are going to flip over this easy recipe. Spoiler alert: kitchen skills are NOT required!
These sopapillas cheesecake bars are filled with a sweet cream cheese center then covered in a crunchy ground cinnamon and cane sugar layer for a flaky y muy delicioso dessert that is perfect for any fiesta. And the best part? They’re made with refrigerated tubes of crescent rolls, making them absolutely foolproof.
Why I Love This Recipe
Summer is here, and life seems like it is finally returning to normal. I don’t know about you, but I sure am ready to party it up with my nearest and dearest! But no party is complete without a delicious sweet to serve after dinner. Enter my addictively easy-to-make sopapilla cheesecake bars.
Creamy cheesecake filling unites with the cinnamon-y flavors of sopapillas and churros for a dessert that’ll taste like you slaved for hours in the kitchen. Luckily for you, I’ve created this absurdly easy dessert recipe using one of my absolute favorite kitchen hacks – tubes of crescent roll dough!
Buttery, flaky pastry is never more than a few minutes away when you have a tube of crescent rolls on hand. When brushed with some butter and cinnamon sugar, the resemblance to real churros is uncanny!
I also love how simple the cheesecake filling is to whip together. Simply soften some cream cheese and mix with a few pantry ingredients, then spread on the dough. No fussing with springform pans or water baths or any of that Great British Baking Show-level stress!
Right now, all I want is to be around my people, not huddled away in the kitchen. This crazy simple recipe takes just a few minutes to put together and then the oven does all the work for you so you can spend more time with your loved ones.
It’s also made with ingredients that are readily available at any grocery store and that keep well for several weeks after purchase. If you have 3 packs of cream cheese and 2 tubes of crescent rolls on hand – which, if I’m being honest, I basically always do – you can make my dreamy cheesecake bars a reality in no time.
How to Make Easy Sopapilla Cheesecake Bars
Prep: Preheat the oven to 350 F degrees. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
First Layer: Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the dough out to cover the bottom of the pan.
Second Layer: Using a stand mixer or hand-held mixer, beat the cream cheese until soft. Beat in 1 cup cane sugar and cornstarch. Add in the vanilla extract and egg. Spread the mixture over the top of the dough.
On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider than it comes. Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
TIP: Feel free to trim off excess dough for a clean border. And then dip the pieces in butter and sprinkle them with cinnamon sugar to bake alongside your cheesecake bars, because sometimes you need a little taste of the good stuff before everyone else.
Spread the melted butter over the dough. In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon, then sprinkle that over top of the dough layer.
Bake for 35 to 40 minutes, or until golden brown. Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.
Watch this video reel I made on Instagram sharing how easy it is to make.
Slice into bars and serve. Watch the delight on your family’s face as they take their first bite. Savor the moment and remember – summer has only just begun.
Other easy dessert recipes:
- Easy Homemade Strawberry Shortcakes
- Easy Apple Galette
- Dessert Tacos
- Reduced Sugar Mexican Paletas
- Paletas de Horchata
Sopapilla Cheesecake Bars
- Preheat oven to 350 F degrees.
- Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- Add in the vanilla extract and egg.
- Spread the mixture over top of dough.
- On a piece of parchment paper, unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about ½-inch longer and wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer. Feel free to trim off excess dough for a clean border.
- Spread the melted butter over the dough.
- In a small bowl combine together the remaining ¼ cup sugar and ground cinnamon.
- Sprinkle over top of the dough.
- Bake for 35 to 40 minutes, or until golden brown.
- Remove from the oven and cool to room temperature. Chill in the fridge for three hours, or overnight before serving.