Easy Sopapilla Cheesecake Bars Recipe

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

This Sopapilla Cheesecake recipe makes creamy cheesecake bars! Cinnamon spiced cheesecake bars with a crunchy cinnamon sugar topping and a generous drizzle of honey on top.

Sopapilla Cheesecake bars drizzled with honey.

Easy Sopapilla Cheesecake Bars

If you haven’t had Sopapilla Cheesecake Bars yet, you are 100% not living your best life. 

A tender soft crust, thick layer of sweet cheesecake and a crunchy cinnamon sugar crust drizzled with honey equals perfection. 

You can serve them warm or chilled — it’s totally a personal choice — try them both ways!! 

I have been making these cheesecake bars for YEARS and I have really perfected this Sopapilla Cheesecake recipe! 

Sopapiall Cheesecake bars cut into squares on parchment paper.

What I Love About this Recipe

The basic recipe is simple and always has been, but I played with the ratios a few times to get these cheesecake bars just right, every time. 

Originally I made it with a thicker cheesecake center, but the ratio was off when you took a bite. 

I like the perfect amount of crust to creamy cheesecake filling and a healthy dose of cinnamon sugar topping and honey. 

I finally nailed it and it’s just right and so I am sharing the recipe! 

Ingredients in bowls for sopapilla cheesecakes

What’s in these Cheesecake Bars?

  • Crescent dough: The base and crust of the cheesecake bars are the same thing – crescent dough! It’s a little unusual for a cheesecake crust, but oh my gosh is it delicious and perfect in these bars. 
  • Cream Cheese: This will form the creamy base of your bars.
  • Sugar
  • Egg: Don’t skip this. The egg really adds to the texture of these bars.
  • Vanilla Extract: Use the pure stuff. The vanilla extra adds so much flavor!
  • Butter: For the top cinnamon sugar crust, I use melted butter — one whole stick of it. I know some people who slice the butter and spread it around on top, but I find melted butter to create the most even finished product. 
  • Cinnamon: For the crunchy, crackly top of these bars
  • Honey: Drizzled on top for extra sweetness and flavor.

Slices of Sopapilla Cheesecake bars.

What Makes this Sopapilla Cheesecake?

The first few times I had these cheesecake bars, they were served as snickerdoodle cheesecake bars. 

You only need to make one single change to turn these Sopapilla Cheesecake Bars into Snickerdoodle Cheesecake Bars…

HONEY! That’s it! Skip the honey drizzled on top and then they turn into a very American dessert.

Alternatively, I have also made them with pumpkin spice in the Fall for an Autumn-y twist. 

Sopapilla Cheesecake bars stalked on top of each other on a white plate.

How to Make Sopapilla Cheesecake Bars

These Sopapilla Cheesecake bars are easy to make and only take a little time to whip them up.

  1. Prepare the bottom crust: Place crescent dough sheet into the bottom of a greased baking dish.
  2. Make the filling: Beat the cream cheese, sugar, egg and vanilla extract until smooth and spread it on top of the crescent dough.
  3. Add the top crust: Place the second crescent dough sheet on top of the cheesecake filling.
  4. Make the topping: Whisk together the melted butter, cinnamon and sugar and spread it on top of the dough.
  5. Bake and serve. Bake for 30 minutes, cool for another 30 minutes and enjoy with honey on top!

Sopapilla Cheesecake bars sliced into squares with honey on top.

To serve cold or warm?! 

This is absolutely a hard choice and a very personal one at that!

Some people love their Sopapilla Cheesecake Bars warm, some love them cold and others love them both ways. 

I recommend you try them warm and cold to see which way you personally like more.

Try one after it has cooled out of the oven and then pop the rest in the fridge to chill for 4 hours and try it chilled.

There is no wrong answer and if you are like me, you will enjoy them both ways! 

Sopapilla Cheesecake stacked on top of each other with a drizzle of honey.

The hardest part about making these Sopapilla Cheesecake Bars are waiting the 30 minutes to try them…and not eating the whole pan!

These are an instant hit with everyone who tries them and I can’t wait to hear what you think.

Make sure and leave your review of this recipe below!

Yield: 12 servings

Sopapilla Cheesecake Recipe

Sopapilla Cheesecake drizzled with honey.

Sopapilla Cheesecake: these cinnamon cheesecake bars have a sweet cream cheese filling, crunchy cinnamon sugar topping and a generous drizzle of honey on top!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 (8 ounce) cans refrigerated crescent roll sheets
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup honey, for drizzling (optional)

Instructions

  1. Preheat an oven to 350 degrees°F. Grease a 9x13 inch baking dish with non-stick spray.
  2. Press one crescent roll sheet into the bottom of prepared baking dish. Set aside.
  3. Using a mixer, beat cream cheese with 1 cup of sugar in a bowl until smooth. Add egg and vanilla extract, beating until combined.
  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
  5. In a medium sized bowl, combine melted butter, 1/2 cup granulated sugar and cinnamon. Pour on top of the crescent dough and spread it over the top of the crescent rolls as needed.
  6. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 to 35 minutes.
  7. Remove from the oven and let cool completely in the pan for at least 30 minutes.
  8. SERVE WARM: Slice into squares and serve! Optional: drizzle with honey.
  9. CHILLED: Cover and refrigerate for 4 hours or overnight, slice into squares and serve. Optional: drizzle with honey.

Nutrition Information:

Yield:

12 squares

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 85mgCarbohydrates: 32gFiber: 0gSugar: 31gProtein: 1g

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Comments

9 Responses
  1. Colleen Benedict

    I made this last night! It was awesome, I halved the recipe and put it in an 8×8 pan and it turned out great. I had a piece at lunch today and it was even good cold! By the way, I only had the canister biscuits so I used them and cut each one in half. Still great! Thanks for posting, will be adding to my “make often” list of desserts!

  2. Janet

    Made this for a potluck at work. Everyone said it was best ever. Some liked it with honey and some liked their Sopapilla Cheesecake without. Both ways are good so I say leave the honey on side to add or not.

  3. adams

    I love Sopapilla Cheesecake, it’s great to be able to do it at home, thank you for your video and detailed instructional formula, just follow it and everything is easy.

  4. Ramirez

    Sopapilla Cheesecake is great! They look very attractive. Thanks for your guide recipe. You make processing them easier. will try it soon. Cherish for your sharing

  5. debra beck

    very disappointed in recipe. Did not give amounts of sugar. cinnamon. etc. to use. I do not use my email but I am on facebook.

    1. Jessica

      Hi Debra! The FULL recipe and ingredients are given in the post! Just scroll to the bottom of the post and you will find the full recipe (it’s even printable). Hope this helps!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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