By Becky Hardin
Published Nov 5, 2020
These sopapilla cheesecake bars are the perfect sweet treat! Made with crescent rolls, these bars are filled with a creamy and sweet filling and they only take 10 minutes to make!
Sopapilla Cheese Bars
These homemade sopapilla cheesecake bars are much easier to make than you think! Perfectly sweet and creamy, these decadent dessert bars are a real treat, an I’ll bet you won’t be able to stop at one!
The sopapilla layers are made with crescent rolls so they are super simple and quick to make and the cinnamon sugar topping is to die for!
If you love these, be sure to check out my Chocolate Chip Cheesecake Bars , Snickerdoodle Cheesecake Bars , and Salted Caramel No Bake Cheesecake .
Why you’ll love these Cheesecake Bars:
- Quick: It takes about 10 minutes to make a batch of these bars, and the rest of the time is hands off.
- Simple: Made with just a few simple ingredients, and a little short cut, these bars are easy to whip up.
- Great for a crowd: This recipe makes 10 bars, so they are a great option to serve up over Christmas and the holidays.
How to make sopapilla cheesecake bars
You can jump to the recipe card for full ingredients & instructions!
- Place a crescent roll layer in a dish and bake until golden brown.
- Whip together the filling ingredients.
- Spread the filling over the crust.
- Top with another crescent dough layer.
- Spread melted butter on top and sprinkle over the cinnamon sugar.
- Bake until golden brown.
What is sopapilla?
Sopapilla is a Mexican fried pastry and quick bread. For this recipe, I’ve taken a short cut and used crescent rolls in place of a traditional sopapilla and I promise you won’t be able to tell the difference! It’s such a great hack and the results are super good!
How long do they keep?
Once the cheesecake bars have been cut into squares and are fully cooled, place them into an airtight container, with the layers separated with parchment. They will keep well for 3 to 4 days.
Can you freeze them?
Yes, these bars freeze really well. Flash freeze the squares on a baking sheet before transferring to an airtight container of freezer bag. Thaw them in the fridge overnight or for a couple of hours at room temperature.
Tips!
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
- Let the sopapilla cheesecake bars rest for 10 minutes before slicing into 12 pieces and serving.
Cheesecake Recipes We Love
- Chocolate Cheesecake
- Biscoff Cheesecake
- Sweet Potato Cheesecake
- Macadamia Caramel Cheesecake
More Easy Bar Recipes
After you try these Sopapilla Cheesecake Bars, check out our other favorite easy bar recipes!
Chocolate Chip Banana Bars Recipe
Strawberry Oatmeal Bars
Pumpkin Bars with Cream Cheese Frosting
Chocolate Chip Peanut Butter Blondies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 16 ounces refrigerated crescent rolls 454 grams, divided (2 packages)
- ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ▢ 1½ cup granulated sugar 300 grams, divided
- ▢ 1 large egg 50 grams, room temperature
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ ⅛ teaspoon kosher salt
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Press one of the crescent roll dough layers into the bottom of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown. 16 ounces refrigerated crescent rolls
- Let it cool for 5-6 minutes. Then poke holes in the layer with a fork and set aside.
- Using a hand mixer, whip the cream cheese, 1 cup of sugar, egg, vanilla extract, and salt together until smooth. 16 ounces cream cheese, 1½ cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
- Pour and spread the filling over the crust evenly.
- Lay the other crescent roll layer on a countertop and pinch the seams together. Set aside. Then lay it over the cream cheese filling.
- Whisk the remaining sugar and cinnamon together. 1 teaspoon ground cinnamon
- Drizzle and spread the butter on the top of the dough and sprinkle the cinnamon sugar on top of the melted butter. 12 tablespoons unsalted butter
- Bake for 20-25 more minutes, or until the crust has turned a light golden color.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Becky’s Tips
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sopapilla Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
- Hand Mixer
Ingredients
- 16 ounces refrigerated crescent rolls 454 grams, divided (2 packages)
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1½ cup granulated sugar 300 grams, divided
- 1 large egg 50 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- ⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
- Press one of the crescent roll dough layers into the bottom of the pan. Pinch the seams together and bake for 6-8 minutes, or until light golden brown. 16 ounces refrigerated crescent rolls
- Let it cool for 5-6 minutes. Then poke holes in the layer with a fork and set aside.
- Using a hand mixer, whip the cream cheese, 1 cup of sugar, egg, vanilla extract, and salt together until smooth. 16 ounces cream cheese, 1½ cup granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
- Pour and spread the filling over the crust evenly.
- Lay the other crescent roll layer on a countertop and pinch the seams together. Set aside. Then lay it over the cream cheese filling.
- Whisk the remaining sugar and cinnamon together. 1 teaspoon ground cinnamon
- Drizzle and spread the butter on the top of the dough and sprinkle the cinnamon sugar on top of the melted butter. 12 tablespoons unsalted butter
- Bake for 20-25 more minutes, or until the crust has turned a light golden color.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Notes
- Be sure to spray your baking dish with non-stick spray before placing in the pastry layer.
- Bake the cheesecake bars in a fully pre-heated oven so that they cook through evenly.
- Let the cheesecake rest for 10 minutes before slicing into 12 pieces and serving.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
