Sopapilla Cheesecake Bars

5 from 7 votes

This post may contain affiliate links. See our disclosure policy.

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.
Featured with this recipe
  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.


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

For the Cinnamon Sugar:

  • Sugar
  • Cinnamon
A stack of sopapilla cheesecake bars on a pink plate.

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?)
  • 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.
  • 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.
  • 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.
  • 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?

Can I make sopapillla cheesecake bars ahead of time?

These bars are best served the day they are made. Leftovers have to be stored in the fridge, but once it hits the fridge it can start to become soggy.

Read More: 33+ Easy Dessert 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

Sopapilla Cheesecake Bars on a pink plate with a bite out of it.

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.
    Dough rolled out in a 9x13 pan for sopapilla cheesecake bars.
  • In a medium bowl, beat cream cheese, sugar, and vanilla. Spread mixture over the crescent rolls in the pan.
    Cream cheese layer on crescent dough for so papilla cheesecake bars.
  • Unroll and spread the remaining crescent rolls over the cream cheese mixture.
    Second layer of crescent dough added on top of cream cheese layer for sopapilla Cheesecake bars.
  • 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.
    Cinnamon and sugar sprinkled on unbaked sopapilla cheesecake bars.
  • Bake for 30 minutes, or until golden brown. Optional: Lightly drizzle with honey.
    Baked sopapilla cheesecake bars with drizzled honey.
  • Cool to room temperature and serve. Refrigerate any leftovers.
    Sopapilla Cheesecake Bars on a pink plate with a bite out of it.


  • 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

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review

Share This With the World


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.

More about Kelsey Crist

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  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!