Sopapilla Cheesecake Bars

5 from 7 votes

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Made with crescent roll dough, these Sopapilla Cheesecake Bars are easy and quick to make. You’ll love the layers of cinnamon sugar and sweet cream cheese.

Sopapilla Cheesecake Bars on a pink plate with a bite out of it
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  1. Ingredients
  2. Step by Step Instructions
  3. Frequently Asked Questions
  4. Other Desserts You Will Love
  5. How to Make Sopapilla Cheesecake Bars
  6. Sopapilla Cheesecake Recipe

Sopapilla Cheesecake Bars are loosely based off of Spanish sopaipillas – round, flat pieces of fried dough. Sopaipillas can be sweet or savory and the toppings vary by region. In Peru, they sprinkle them with cinnamon and sugar. That’s where this recipe comes from. You will love how easy it is to make this delicious dessert! Plus, when I was shopping for the ingredients to make Sopapilla Cheesecake Bars, I found a crescent roll dough that wasn’t perforated. That made it even easier because usually I have to squish the edges together. So, if you find that dough in your grocery store, get that instead of the perforated dough.

A stack of sopapilla cheesecake bars on a pink plate


  • Refrigerated crescent rolls
  • Cream cheese – softened
  • Sugar
  • Vanilla extract
  • Butter – melted

For the Cinnamon Sugar:

  • Sugar
  • Cinnamon

Step by Step Instructions

Here is our step-by-step guide to making Sopapilla Cheesecake Bars.

  • First you want to preheat the oven to 350. Then line your un-greased 9×13 pan with the first tube of crescent roll dough. (See how nice that looks when it comes in one piece?)
A layer of crescent roll dough on the bottom of a 9x13 pan
  • Then, in a large bowl, mix the cream cheese, sugar, and vanilla. Beat until smooth.
  • Spread the cream cheese layer over the first crescent roll layer. Make sure to push it all the way to the edges.
A cream cheese spread over the top of crescent roll dough in a 9x13 pan
  • Then, place the second sheet of crescent roll dough over the cream cheese layer. Again, make sure it goes all the way out to the edges.
Top layer of crescent roll dough in a 9x13 pan
  • Now for the top – the part that is most like a sopapilla. Melt about ¼ cup butter. Using a pastry brush, spread the butter over the top of the crescent roll dough. You probably won’t use the whole ¼ cup of butter.
  • Then mix up your cinnamon sugar and sprinkle it generously over the top. Pat it down into the butter.
  • Bake for 30 minutes.
Cinnamon sugar sprinkled over the top of sopapilla cheesecake bars in a 9x13 pan
  • When the timer goes off, take the pan out of the oven and lightly drizzle some honey over the top (optional).
  • Cool to room temperature, slice, and serve!
Cooked sopapilla cheesecake bars in a 9x13 pan

Frequently Asked Questions

Where do sopapillas originate from?

It is said that sopapillas began and took their original form in New Mexico more than 200 years ago. Sopapilla is a modified word of “sopaipa”, a Spanish word that came from the Mozarabic language “xopaipa” which means bread soaked in oil. Sopapillas have, themselves become modified to be a puffy piece of fried dough that is sweetened with a drizzle of honey. They are now very popular in the South and in Tex-Mex cooking.

What is the difference between sopapillas and churros?

The main difference is the shape- churros are long and thin, whereas sopapillas are smaller and puffier. They have a similar flavor, both being fried and covered in cinnamon sugar. The churro is my favorite Mexican dessert, actually. A churro cheesecake might be kind of delicious, right?

Read More:35+ Brunch Ideas

Other Desserts You Will Love

If you like these Sopapilla Cheesecake Bars, try some of our other favorite dessert bars!

How to Make Sopapilla Cheesecake Bars

A stack of sopapilla cheesecake bars on a pink plate

Sopapilla Cheesecake

5 from 7 votes
Made with crescent roll dough, these Sopapilla Cheesecake Bars are easy and quick to make. You'll love the layers of cinnamon sugar and sweet cream cheese.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course cake, Dessert
Cuisine Mexican/Spanish
Servings 15


  • Pastry Brush
  • Electric Mixer
  • Mixing Bowls
  • 9 x 13 Glass Pan


  • 2 (8 ounce) tubes refrigerated crescent rolls
  • 2 (8 ounce) package cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter melted

For the Cinnamon Sugar


  • Preheat oven to 350.
  • Unroll and spread 1 can of crescent rolls on the bottom of an un-greased 9×13 pan.
  • In a medium bowl, beat cream cheese, sugar, and vanilla.
  • Spread mixture over the crescent rolls in the pan.
  • Unroll and spread the remaining crescent rolls over the cream cheese mixture.
  • In a small bowl, mix cinnamon and sugar.
  • Spread melted butter over the top of the crescent rolls (you probably won't use the whole ¼ cup) and and sprinkle generously with cinnamon sugar.
  • Bake for 30 minutes, or until golden brown.
  • Optional: Lightly drizzle with honey.
  • Cool to room temperature and serve. Refrigerate any leftovers.


  • If you want to save this sopapilla cheesecake recipe for later, place in an airtight container in the refrigerator, although this delicious confection won’t last in the fridge long.. everyone will be sneaking back for more!

Nutrition Information

Serving: 1gCalories: 243kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 12mgSodium: 473mgPotassium: 87mgFiber: 1gSugar: 25gVitamin A: 111IUCalcium: 115mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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  1. 5 stars
    My new favorite! Super easy to make and it taste really amazing! I highly recommend this sopapilla cheesecake bars recipe! Will make it again for sure!