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Baked sopapilla cheesecake bars in a glass dish on a granite countertop, topped with cinnamon sugar and cut into squares.

How to Make Sopapilla Cheesecake Recipe Fast and Flaky

Fast sopapilla cheesecake bars with flaky layers, a creamy center, and a cinnamon-sugar topping. Chill before slicing for clean squares.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Southwestern-Inspired
Servings 12 bars
Calories 380 kcal

Ingredients
  

For the layers

  • 2 cans refrigerated crescent roll dough (8 oz each) Option: puff pastry sheets, thawed (more layered texture)
  • 16 oz cream cheese, softened (2 blocks)
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 Pinch of salt (optional)

For the topping

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon

Optional for serving

  • Honey, for drizzling
  • Powdered sugar, for dusting
  • Whipped cream

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13-inch pan or line with parchment.
  • In a bowl, mix softened cream cheese, 1 cup sugar, vanilla, and a pinch of salt (if using). Mix until smooth.
  • Press 1 can of crescent dough into the pan. Pinch seams closed to make one solid layer.
  • Spread the cream cheese filling evenly over the dough.
  • Add the second can of dough on top. Pinch seams closed and tuck edges in.
  • Brush melted butter over the top. Mix 1/2 cup sugar with cinnamon, then sprinkle evenly over the butter.
  • Bake 30 to 38 minutes, until the top is light golden and the center looks set.
  • Let it rest in the pan 30 to 45 minutes at room temperature.
  • Chill in the fridge at least 2 hours for clean slices.
  • Slice while cold. Wipe the knife between cuts. Add honey or powdered sugar before serving if you want.

Notes

  • Cost note: Recipe cost depends on your store and brand choices (crescent dough and cream cheese change it most).
  • Dough handling: Keep the dough cold until you’re ready to layer it. Cold dough is easier to press and patch.
  • Mixing tip: Don’t overmix the filling. Mix just until smooth so it stays thick.
  • Clean slices: Chilling is key. Cutting warm will make the filling slide.
  • Storage: Cover and refrigerate up to 4 days.
  • Reheating: For a flakier top, warm slices in the oven or air fryer. The microwave softens the crust.
  • Variations: Add lemon zest to the filling, drizzle chocolate after chilling, or top with caramel before serving.
Keyword sopapilla cheesecake recipe