Hello friends! Today we are making this super easy and foolproof recipe for Sopapilla Cheesecake Bars! These bars are made of a thick and creamy layer of cheesecake between crescent roll dough, with a crunchy sugar cinnamon topping! They are seriously delicious and addicting!
This post is sponsored by Magnolia Brand® Condensed Milk. All opinions are my own.
The original authentic Sopapillas consist of a fried dough served with honey.
And you may not have heard about the sopapilla until now, but in the United States, the cheesecake version has been becoming popular.
Check it out how to make these Sopapilla Cheesecake Bars.
Make the cheesecake batter. We are using Magnolia Brand® Condensed Milk to make the batter. Condensed milk makes for such a creamy and rich cheesecake! Pure perfection!
Beat the cream cheese until fluffy, add the condensed milk, then the egg, the lemon juice, and finally the vanilla extract! And that is all there is to it!
Then, place a layer of crescent roll dough on the bottom of a greased 9×13″ pan. And pour the cheesecake batter on top.
Then, unroll another crescent roll dough, and place it carefully on top of the cheesecake batter.
And then brush the top of the dough with the melted and cooled down butter.
Use a spoon to sprinkle the sugar cinnamon mixture on top of the buttered dough. Like so…
Then bake it until golden brown. The cinnamon sugar mixture will bake into the top dough and become super crunchy and lightly crispy!
As you take a bite of these Sopapilla Cheesecake Bars, you will get a bit of the crunch from the top, a lot of the creaminess from the cheesecake filling in the middle, and a mouthful of deliciousness!
A adaptations and tips on how to make these bars:
- Drizzle honey over the bars as soon as they come out of the oven and are still hot.
- Also feel free to skip the honey drizzle if you wish.
- If you are looking into making this a fun baking project, make your own homemade crescent roll dough.
- Add vanilla beans scraped from a vanilla pod to the cheesecake filling to make these bars even more scrumptious!
- Make these into individual desserts, by baking them into cupcake tins, layering exactly the same way as you would on a large pan: dough, cheesecake, dough, crunchy topping.
If you like these Sopapilla Cheesecake Bars, you will love these other recipes:
- No-bake Flan
- Dulce de Leche Fudge
- Dulce de Leche Bars
- No-Bake Chocolate Cheesecake Pie
- No-Bake White Chocolate Cheesecake
- Cookie Dough Cheesecake
I hope you enjoyed today’s recipe for these delicious Sopapilla Cheesecake Bars! If you make these make sure to tag me on instagram!
Have a lovely day!!
Sopapilla Cheesecake Bars
- 2-8 oz. refrigerated crescent rolls
- 2 cups cream cheese softened (16 oz, 453 grams)
- 1-14 oz. can Magnolia Brand® Sweetened Condensed Milk
- 1 large egg room temperature
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp butter melted and cooled
- 1/3 cup granulated sugar 66 grams
- 2 tsp cinnamon powder
- 1/4 cup honey
- Pre-heat the oven to 350ºF.
- Unroll 1 can of dough and press on the bottom of a greased 9×13” pan.
- Beat the cream cheese with an electric mixer for 3 minutes.
- Add the Magnolia Brand® Sweetened Condensed Milk and beat with the cream cheese until smooth.
- Add the egg to the batter and mix to combine.
- Next, add the lemon juice and vanilla extract and mix until combined.
- Pour the batter over the layer of crescent roll dough.
- Unroll the other can of dough, and use your hands to smooth it out into a rectangle.
- Carefully lay the dough on top of the cheesecake batter.
- Brush the top of the dough with the melted and cooled butter.
- Mix the granulated sugar and cinnamon powder together.
- Use a spoon to sprinkle the sugar and cinnamon mixture on top of the dough.
- Bake in the pre-heated oven for about 30 minutes, until the top is golden brown.
- Drizzle the honey on top.
- Cool completely before slicing into bars and serving.
- Store in the fridge for up to 4 days.