This easy sopapilla cheesecake recipe is one of the best and simplest homemade dessert recipes! Made with crescent rolls, cream cheese, and cinnamon and sugar, these sweet bars are absolutely delicious!
Sopapilla cheesecake is definitely my husband’s favorite dessert. Tied with blackberry cobbler, apple crisp pie, homemade vanilla ice cream, and Guinness cake. It’s definitely his favorite.
How should I describe this dessert? Let me just tell you, you’ll need two languages to describe it – English and Spanish – because there aren’t enough words in either dialect to describe how muy simple this is to make and how very delicioso it is.
Clear your schedule. You’ll need about 7 minutes to prep these easy sopapilla cheesecake bars!
Step 1: Preheat oven to 350 & line pan with crescent rolls
Unroll one tube of refrigerated crescent rolls onto a lightly greased 9″ x 13″ pan.
Step 2: Mix together cream cheese, sugar, and vanilla & spread over crescent rolls
Using a stand or a hand mixer, blend softened cream cheese, 1 c granulated sugar, and vanilla together until creamy and until there aren’t any lumps in the cream cheese. Spread evenly on top of crescent rolls with a spatula.
Tip: make sure the cream cheese is at room temperature when you do this! Cold cream cheese is harder to work with.
Step 3: Lay out second can of crescent rolls on top of cream cheese
Step 4: Sprinkle sugar & cinnamon on top of crescent rolls
Step 5: Cut cold pats of butter and place them evenly on top of sugar mixture
Step 6: Bake in oven & then drizzle honey on top when it’s done baking
Look at that gorgeous caramelized layer of sugar and cinnamon!
This is one of the few desserts that I think is so delicious both warm and cold – you can serve it either way! No need to wait for it to cool to eat – it’s good when it’s all melty! But, it’s also so tasty after being in the fridge for a while. Your choice!
If you have leftovers (you probably won’t), be sure to store the pan in the fridge.
This easy sopapilla cheesecake recipe is perfect when you need to quickly whip up a delicious homemade dessert. It hardly takes any effort or time to throw together, and yet it just tastes so decadent and it’s a perfect dessert for sharing!
This is definitely one of my go-tos, especially when we’re having potluck gatherings. It’s a crowd favorite, that’s for sure!
Love this recipe and want to remember it for later? Be sure to pin it to your favorite Pinterest board!
Sopapilla Cheesecake (Muy Delicioso!)
- 2 cans crescent rolls 8 rolls each can; 16 total
- 2 8 oz blocks cream cheese you can use light if you prefer, room temperature
- 1 c white sugar
- 1 tsp Mexican vanilla
- 1/3 c white sugar
- 1 tsp cinnamon
- 3 tbsp cold unsalted butter
- Honey for drizzling a few tablespoons
- Spread one can of crescent rolls on bottom of lightly greased 9x13 baking dish.
- Mix cream cheese, 1 c sugar, and vanilla in mixer until well blended. Blend until there are no more clumps in the cream cheese. It’s much better if the cream cheese is pretty soft for this. I usually take the two blocks of cream cheese out of the box (they’re still covered in the foil wrapping) and set them on the stovetop as the oven preheats. The heat from the oven softens them up pretty quickly.
- Spread evenly on top of crescent rolls.
- Evenly spread second can of crescent rolls on top of cream cheese mixture. Mix 1/3 c sugar and cinnamon together. Sprinkle evenly on top of crescent rolls. Cut up pats of butter and evenly distribute on top of cheesecake. It’s easier if the butter is cold (not soft) to cut into squares.
- Bake for 30 minutes at 350. Remove from oven and drizzle honey on top. You can eat this warm or cold! Whichever you prefer!