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    Home»Mexican Recipes»Sopapilla Cheesecake Bars
    Mexican Recipes

    Sopapilla Cheesecake Bars

    Carlos_AntonioBy Carlos_AntonioFebruary 24, 2025No Comments5 Mins Read
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    Sopapilla Cheesecake Bars
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    Picture this: creamy cheesecake filling layered between flaky, buttery dough, topped with a dusting of cinnamon sugar. Sounds dreamy, right? That’s exactly what you get with Sopapilla Cheesecake Bars. These bars are like a hug for your taste buds—a rich blend of cheesecake sweetness and warm cinnamon spice.

    This dessert draws inspiration from sopapillas, a traditional fried pastry popular in Hispanic and Southwestern U.S. cuisine. Sopapillas are usually served with honey or stuffed with savory fillings, but this recipe takes a simpler (and less messy!) baked approach. It’s the perfect treat when you’re hosting friends, celebrating a holiday, or just need something indulgent on a weeknight.

    Let’s dive in and make it together.

    Sopapilla Cheesecake Bars

    What You Need to Know

    Here’s the lowdown on making Sopapilla Cheesecake Bars at home:

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Chill Time: 2+ hours
    • Servings: About 24 bars (but depends on how big you slice them!)
    • Skill Level: Easy-peasy.

    The best part? You don’t need fancy equipment, and you can tweak the recipe to fit your dietary needs (gluten-free, vegan, or lower-sugar options are all possible).

    Ingredients

    Sopapilla Cheesecake Bars Recipe

    Here’s everything you’ll need to whip these up:

    For the Cheesecake Bars:

    • 24 oz cream cheese, softened (use dairy-free cream cheese for a vegan option).
    • 2 cans of crescent rolls (16 oz total; gluten-free dough works too).
    • 1¾ cups plain yogurt or sour cream (coconut cream is a great dairy-free alternative).
    • 1½ tsp vanilla extract.
    • ¾ cup sugar (or substitute with coconut sugar or erythritol for a lower-sugar dessert).
    • 2½ tbsp cornstarch (or swap for 5 tbsp almond flour).
    • 3 tbsp melted butter (or coconut oil for a plant-based recipe).

    For the Cinnamon Sugar Topping:

    • ⅓ cup sugar (or your preferred sweetener).
    • 1 tsp ground cinnamon.

    Substitutions and Tips

    Not everyone eats the same way, so here are some ways to personalize this recipe:

    • Gluten-Free: Swap in gluten-free crescent roll dough or puff pastry.
    • Dairy-Free/Vegan: Use plant-based cream cheese, yogurt, and butter.
    • Low-Sugar: Go for sweeteners like erythritol or coconut sugar.
    • Want a little extra spice? Add a pinch of nutmeg or cardamom to the cinnamon sugar topping.

    Ready to Bake? Here’s How

    Baking Sopapilla Cheesecake Bars

    Follow these steps, and you’ll have a pan of delicious sopapilla cheesecake bars in no time:

    1. Prep Your Pan

    Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish, grease it lightly, or line it with parchment paper for super-easy cleanup.

    2. Lay the Dough

    Roll out one sheet of crescent dough and press it evenly into the bottom of your dish. Seal up any perforations so the filling doesn’t sneak through.

    3. Whip Up the Filling

    In a bowl, beat together the cream cheese, yogurt, vanilla, sugar, and cornstarch until smooth and dreamy. If it feels a little stiff, add a splash of milk (or a dairy-free alternative) to loosen it up.

    4. Assemble the Layers

    Spread the cream cheese mixture over your bottom layer of dough. Now roll out the second sheet of crescent dough and lay it on top. Don’t worry if it tears—you can patch it up. We’re baking, not building a house!

    5. Add Topping and Bake

    Brush the top with melted butter. Mix the cinnamon and sugar in a small bowl, then sprinkle it generously over the butter. Bake for about 25 minutes, or until the top is golden and puffed. Here’s a pro tip: After baking, turn off the oven and let the bars sit inside for 10 minutes. This helps set the layers.

    6. Cool and Chill

    Let the pan cool completely before refrigerating it for at least two hours (or overnight if you’re patient). The chilling step is key—it makes slicing easier and the layers firmer.

    How to Serve Sopapilla Cheesecake Bars

    How to Serve

    • These bars shine on their own, but you can add some flair:
    • Drizzle with honey, chocolate, or caramel sauce.
    • Serve alongside fresh berries for a pop of color.
    • Add a dollop of whipped cream for extra indulgence.
    • Storage: Keep leftovers in an airtight container in the fridge for up to three days. You can also freeze individual slices wrapped tightly in plastic and foil. Just know that freezing might change the texture of the dough.

    Variations to Try

    Variations Sopapilla Cheesecake Bars

    Feeling adventurous? Here’s how to switch things up:

    • Add some pumpkin: Mix pumpkin puree into the cheesecake filling for a fall twist.
    • Make it fruity: Add a layer of fresh berries between the filling and the top dough.
    • Go extra rich: Drizzle the bars with chocolate ganache before chilling.

    Final Thoughts—Why You’ll Love These Bars

    Sopapilla Cheesecake Bars bring the best of both worlds: the nostalgia of traditional sopapillas and the creamy goodness of cheesecake. They’re easy to make, endlessly customizable, and perfect for any occasion.

    So, what are you waiting for? Grab your ingredients, preheat that oven, and let’s get baking. Trust me, these bars will disappear faster than you can imagine.

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    Sopapilla Cheesecake Bars

    Sopapilla Cheesecake Bars
    Print Recipe

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    Sopapilla Cheesecake Bars are a delightful dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of cinnamon sugar. Inspired by the traditional sopapilla, this easy-to-make recipe uses crescent roll dough to create a flaky, buttery crust layered with a luscious cream cheese filling. Perfect for any occasion, these bars are sure to impress!

    • Author: Carlos_Antonio
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 24 bars 1x
    • Category: Dessert
    • Cuisine: American-Southwestern

    Ingredients

    Scale

    For the Bars:

    • 24 oz cream cheese, softened (use vegan cream cheese for a dairy-free option)
    • 2 cans refrigerated crescent rolls (16 oz total; gluten-free crescent dough can be substituted)
    • 1¾ cups plain yogurt, sour cream, or coconut cream
    • 1½ tsp pure vanilla extract
    • ¾ cup sweetener of choice (white sugar, brown sugar, or granulated erythritol)
    • 2½ tbsp cornstarch or 5 tbsp almond flour
    • 3 tbsp melted butter or coconut oil

    For the Cinnamon Sugar Topping:

    • 1 tsp ground cinnamon
    • ⅓ cup sugar or granulated erythritol

    Instructions

    1. Prepare the Pan and Dough: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Roll out one sheet of crescent roll dough and press it into the bottom of the pan, sealing any seams.
    2. Make the Filling: In a mixing bowl, beat softened cream cheese, yogurt (or sour cream), vanilla extract, sweetener, and cornstarch until smooth and creamy. The mixture should be thick but spreadable.
    3. Assemble the Layers: Spread the cream cheese filling evenly over the bottom layer of dough. Carefully place the second sheet of crescent roll dough on top. If it tears, press it back together gently.
    4. Add Topping and Bake: Brush melted butter over the top layer of dough. Mix cinnamon and sugar in a small bowl, then sprinkle evenly over the buttered surface. Bake for 25 minutes until golden brown and puffed up.
    5. Cool and Chill: Turn off the oven and let the bars sit inside for an additional 10 minutes to set. Remove from the oven and cool completely at room temperature before refrigerating for at least two hours (or overnight). Slice into bars once fully chilled.

    Notes

    Serving Suggestions:

    • Serve chilled or at room temperature with a drizzle of honey or chocolate sauce for extra indulgence.
    • Pair with fresh berries or whipped cream for a refreshing contrast.

    Tips & Tricks:

    • Ensure all ingredients are at room temperature for a smooth filling.
    • Refrigerating before slicing helps achieve clean cuts.
    • For added depth, substitute brown sugar in the topping.

    Storage & Reheating:

    • Store leftovers in an airtight container in the refrigerator for up to three days.
    • Freeze individual slices wrapped tightly in plastic wrap and foil for up to one month (note: texture may slightly change).
    • To reheat, warm slices in a low oven (300°F) for five minutes. Avoid microwaving as it can make the crust soggy.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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