Easy Sopapilla Cheesecake

Look no further for the best (and easiest!) cheesecake dessert! With just 10 minutes of prep and 35 minutes of cooking, you’ll instantly see what readers are raving about with this Sopapilla Cheesecake Recipe!

I love Cheesecake and Cream Cheese Frosting, so naturally, I had to try this recipe, which has its own cinnamon sugar twist! And, I’m happy to report that it’s as yummy as it sounds.

 

When a reader points out that self-discipline is needed to avoid eating all of these Sopapilla Cheesecake Bars, then you KNOW they’re going to be good! The mix of a Spanish-inspired pastry paired with creamy cheesecake is a delightful match that’s totally irresistible!

The best part, aside from the taste of these bars, is how EASY it is to make this recipe! How easy, you ask? Well, it’s made with sheets of refrigerated crescent roll dough, so it’s simple enough for everyone to make and enjoy!

Why you’ll love this Easy Sopapilla Cheesecake Recipe

A bulleted list with recipe highlights

• Minimal Ingredients – Aside from cream cheese and cans of refrigerated sheets of crescent roll dough, you likely have the remaining 5 ingredients right at home.
• No Water Bath – This recipe doesn’t call for a water bath, a time saver that gets you to a bite of cheesecake faster!
• No Springform Pan – No Springform pan also means no crumbly crust to work with! Instead, the crust is crescent dough that fits right into a baking pan!
• Year-Round Taste – This cool and creamy cheesecake is perfect to enjoy during gatherings in the warmer months! But it’s also filled with the cozy flavor of vanilla and cinnamon, delicious winter flavors that are also great for the holidays!

What is Sopapilla Cheesecake?

Sopapillas are a traditional Spanish dessert, a fried dough treat that looks like little pillows and are coated in a crust of cinnamon and sugar.

They are believed to have originated in New Mexican a few hundred years ago but can be found in many countries in Central and South America.

Now, imagine that stuffed with a smooth cream cheese filling and topped with a bit of honey, and you have the essence of Sopapilla Cheesecake!

The best part is, this cheesecake is probably the EASIEST cheesecake you’ll ever make! No water baths, springform pans, or ridiculously long cook and cooling times, just a simple and delicious dessert recipe!

The base and topping of this dessert are two flattened sheets of crescent roll dough. In between each layer is a filling of cream cheese, sugar, and vanilla that’s blended until smooth.

Easy Sopapilla Cheesecake ingredients

• Cream cheese
• Granulated sugar
• Vanilla extract
• Cans of refrigerated crescent roll dough sheets
• Ground cinnamon
• Unsalted butter
• Honey

How to make Sopapilla Cheesecake Bars

1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl or stand mixer fitted with a whisk attachment, beat the cream cheese, 1 cup of sugar, and vanilla together until smooth.
3. Unroll the cans of dough and use a rolling pin to roll them out so they are approximately 9×13-inch in size. Press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams.
4. Spread the cream cheese mixture over the top of the dough, making sure to spread it evenly over the dough. Top the cream cheese filling with the other piece of dough.
5. Cream together the butter, sugar, and cinnamon and dot it over the top of the dough. You can leave it dotted or use a rubber spatula to evenly (and gently) spread it over the top of the crescent roll dough for a more even coating. 
6. Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up. Remove from the oven and drizzle with the honey. Allow the cheesecake to cool completely in the pan before slicing and serving. It should be served chilled or room temp.

For that true sopapilla taste, the dish is topped with a mixture of butter, sugar, and cinnamon. Once it melts in the oven over the golden brown dough, it forms a sweet crust over the cheesecake filling that’s absolutely irresistible.

Tips for making Sopapilla Cheesecake with Crescent Rolls

• High-Quality Cream Cheese – As with any cheesecake recipe I always recommend using a high-quality cream cheese. I prefer using full-fat Philadelphia cream cheese; however, you can use your favorite!
• Softened Cream Cheese – Be sure to set your cream cheese out at room temperature before beginning this recipe to allow it to soften. Softened Cream Cheese will mix better to deliver the smoothest cream cheese filling possible without lumps.
• Cresent Sheets – Use a rolling pin to roll out the cans of crescent dough before layering them in this recipe. Once they’re rolled out, pinch together any seams that need it. This will prevent the dough from splitting apart during the baking process.
• Baking – Only bake these cheesecake bars until the top crust is golden bright and lightly puffed up. You don’t want to overbake these bars!
• Serving – Allow the bars to completely cool before slicing into them to prevent a mess and sloppy slices! It’s best to serve these chilled or at room temperature.

How to serve these Sopapilla Dessert bars

A drizzle of honey is the finishing touch on this Sopapilla Cheesecake recipe. You can even serve it with a refreshing scoop of vanilla ice cream to compliment all that sweetness!

These easy-to-make Sopapilla Cheesecake Bars are perfect for company, potlucks, or parties. Of course, there’s always the option to enjoy this decadent dessert with the family at home!

How to store Sopapilla Cheesecake Bars

To store, you can tightly cover the baking sheet of cheesecake bars with aluminum foil or plastic wrap. You can also transfer cooled slices of cheesecake bars into an airtight container to store.

The bars should then be kept in the fridge to enjoy for up to 4 days. You can also freeze these bars; however, the crust tends to soften a bit during thawing.

To freeze sopapilla cheesecake bars, transfer slices onto a baking sheet and then into the freezer to flash-freeze them. Afterward, you can individually wrap the slices in plastic wrap and again in foil. This double-wrapping will prevent freezer burn.

You can also place the slices of cheesecake bars into a freezer-safe container. Then, place the container in the fridge to freeze for up to three months.

To thaw, transfer them into the fridge to thaw overnight.

How long can sopapilla cheesecake sit out?

Sopapilla Cheesecake shouldn’t sit out for more than two hours at a time. Simply pop it back in the fridge when not serving to prevent spoilage.

How long does sopapilla cheesecake last in the fridge?

Sopapilla cheesecake will last for up to 4 days when stored in the fridge.

By the way, there’s no wrong time of year to make this delicious recipe! It’s a crowd-pleaser at summertime cookouts and barbecues, but it’s also full of warm cinnamon spice that’s perfect for cozy fall evenings or winter holidays.

Inspired by two classic desserts, Easy Sopapilla Cheesecake is a crispy, creamy confection that’s full of cinnamon and sugary goodness. Make this for celebrations, get-togethers, or just for yourself!

More Delicious Cinnamon Recipes:

• Cinnamon Sugar Bannock
• Cinnamon Sugar Buttercream
• Cinnamon Roll Casserole

Helpful Kitchen Tools:

• 9×13-inch Pan
• Rubber Spatula
• Hand Mixer
• Mini Spatula

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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