Description
These Mexican Sopapilla Cheesecake Bars combine flaky crescent dough, creamy cheesecake filling, and a buttery cinnamon sugar topping for the perfect easy dessert. Soft, golden, and irresistibly sweet, they’re a modern twist on traditional Mexican sopaipillas — ideal for potlucks, parties, or a cozy family treat!
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ¼ cup sugar (for topping)
- 1 tablespoon ground cinnamon
- Honey, for drizzling (optional)
Instructions
- Preheat Oven: Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare Base Layer: Unroll one can of crescent dough and press it into the pan, sealing seams.
- Make Filling: Beat cream cheese, 1 cup sugar, and vanilla until smooth. Spread over dough.
- Add Top Layer: Unroll the second can of dough and place over the filling, pressing edges lightly to seal.
- Add Topping: Mix ¼ cup sugar with cinnamon. Brush melted butter over top dough, then sprinkle cinnamon sugar evenly.
- Bake: Bake 30–35 minutes until golden brown and bubbly at the edges.
- Cool and Serve: Let cool slightly before slicing. Drizzle with honey if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Don’t skip the butter and cinnamon sugar topping — it gives the signature sopapilla flavor.
- Let cool slightly before cutting for clean slices.
- Add honey drizzle before serving for an authentic Mexican dessert touch.
- For a crispier top, bake a few extra minutes until deep golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 19
- Fat: 18
- Carbohydrates: 27
- Fiber: 0
- Protein: 4
Keywords: Mexican Sopapilla Cheesecake Bars, Sopapilla Bars, Mexican desserts, Cinnamon Cheesecake Bars, Easy Crescent Dough Dessert