Sopapilla Cheesecake Bars

Recipe Ingredients

Here’s a breakdown of the ingredients you’ll need.

Crescent Rolls: These handy refrigerated Pillsbury™ Crescent Rolls are the secret to the flaky top and bottom crusts. You can also use Pillsbury™ Crescent Dough Sheets. Just grab two cans of whichever you prefer, and you’re ready to bake.

Softened Cream Cheese: Remove packaging and place on plate on the counter to bring to room temperature. You may cut it into smaller pieces to speed up the process. Check after 30 minutes, and every 5 minutes thereafter until softened. Use full-fat cream cheese which provides a smooth, creamy texture for the cheesecake filling.

Cinnamon: Cinnamon mixed with sugar gives the classic sopapilla flavor.

Sugar: Provides sweetness and helps create a sugary coating on top. We use granulated sugar, but you can swap in brown sugar for a hint of molasses flavor in both the filling and topping.

Other Ingredients You’ll Need: Salted butter and vanilla.

Cookware You’ll Need

Here’s a quick rundown of the cookware you’ll need to create these sopapilla cheesecake bars from start to finish.

Glass Baking Dish: We’re using a 13x9-inch (3-quart) glass baking dish. Glass heats more slowly but retains heat longer, making it ideal for baking cheesecake desserts. It also helps you easily monitor how the crust is baking—especially helpful for beginner bakers. If you’re using a metal pan instead, reduce the baking time by 5-10 minutes as metal heats up faster.

Electric Hand Mixer: A hand mixer with beaters makes beating the cheesecake filling quick and easy. A stand mixer with a paddle attachment can also be used.

Other Cookware You'll Need: 1-quart saucepan, mixing bowls, dry measuring cups, measuring spoons, spatula, small icing spatula, cooling rack, and a sharp knife.

How to Make Sopapilla Cheesecake Bars

Here’s how to make sopapilla cheesecake bars you'll be excited to share.

1. Press Dough onto Bottom of Dish

Pop open and use 1 entire can of crescent roll dough for the bottom crust. Press the perforations together to seal.

2. Mix and Spread Cream Cheese Mixture

Beat cream cheese, sugar, and vanilla with an electric mixer. To ensure a well-blended mixture, use softened cream cheese. Then, spread over crescent dough already pressed into the dish.

3. Top with Dough and Sugar

Unroll your second can of dough onto floured parchment paper, making it easier to flip over. Press the perforations together, then carefully flip the dough onto the filling, slowly peeling off the paper. Finish off with melted butter and cinnamon sugar.

4. Bake and Refrigerate Before Serving

Bake 30 to 35 minutes or until your filling is “set” when the dish is gently shaken. It should only move slightly. Cool on a cooling rack, then refrigerate until serving.

Possible Variations

Here are some other fun twists you’ve shared with us.

Citrus: Adding zest or peel from lemons, limes, or oranges. One fan, Lori26, shares her orange twist: "I was craving a citrusy orange version. I made half a recipe and zested two oranges into the filling. My family absolutely LOVED IT! I used the fresh squeezed orange juice in the powdered sugar glaze on top. Definitely recommend."

Nuts: To add some crunch, stir in chopped almonds, pistachios, or walnuts. As another fan, LincolnLady1956, shares, "I have mixed pecans in the cream cheese and put some on top of the dough before baking. It tasted wonderful...", and we agree.

Mini Chocolate Chips: We like to use this size chocolate chip in the filling for chips in every bite 

If you’re a fan of cheesecake bar recipes like we are, here’s a few more of our favorites: Chocolate Chip Cheesecake Bars and Strawberry-Cheesecake Cookie Bars, each with a cookie dough crust—yum!

Storing and Reheating

If you're lucky enough to have leftovers (be sure to store them within 2 hours for food safety reasons), we’ve got easy storage tips.

Refrigerator

Store bars in a single layer in an airtight container in the refrigerator for up to 3 days.

Freezer

Store bars in a single layer in a covered, freezer-safe container for up to 1 month.

How to Thaw

Place the container of frozen bars in the refrigerator overnight to thaw before serving. Note: While these bars can be frozen, the crescent roll crust may not have the same texture once thawed.

Reheating

• From Refrigerator: Place an individual portion on a microwave-safe plate and microwave on 50% power for 5 to 10 seconds.

• From Freezer: Place thawed individual portion on a microwave-safe plate and microwave on 50% power for 5 to 10 seconds.

Why Pillsbury Users Love This Recipe

With almost 500 reviews and counting, it’s no surprise that this sopapilla cheesecake bar recipe has quickly become a favorite. Users rave about how easy and quick it is to make, even for those who don’t consider themselves bakers. The combination of creamy cheesecake and the sweet, cinnamon flavor of churros creates a delicious treat that’s hard to resist. What really stands out is the recipe’s versatility—fans love how easily it can be customized with different fillings like caramel apple, blueberry, or cherry pie filling, and even citrus zest for a bright twist.