Three sopapilla cheesecake bars stacked on top of each other on top of a white marble surface.
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Sopapilla Cheesecake Bars

A 'grown-up' version of cinnamon sugar toast. Super easy to make and if you have any junior chefs in the house they'll love helping. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 24 bars (2x2")


  • 2 8oz tubes of crescent rolls
  • 1 cups sugar I used half white and half light brown sugar
  • 16 oz cream cheese softened
  • 1 tbsp vanilla


  • 1/2 cup butter
  • 1/2 cup sugar I used half white and half light brown sugar
  • 2-4 tbsp cinnamon


  • Preheat oven to 350°. Spray a 9x13" glass baking dish with cooking spray or grease with a little extra butter.
  • Carefully unroll a tube of crescent roll dough and lay flat in baking dish. Pinch together all the seams as best you can.
  • Combine cream cheese, sugar, and vanilla in a bowl. We used a hand mixer but you could also use a stand.
  • Spread filling over the dough carefully and evenly.
  • On a piece of parchment or a silicone baking sheet unroll the other dough and pinch together. Pick up paper and carefully flip over so that the dough lays on top of the mixture. Remove paper.
  • Mix sugar and cinnamon together in a small bowl. 
  • Microwave butter until melted in a liquid measuring class. Pour butter over the top layer of dough. 
  • Sprinkle sugar and cinnamon mixture evenly over the butter.
  • Bake for 20-25 minutes. Let cool for 30 minutes. For easier cutting refrigerator for an additional cooling period (one hour to one day). Cut and serve!


Any combination will work for the sugar. Don't have any brown sugar? No problem just use white sugar. Prefer just brown sugar? Do it. 
The cream cheese will mix much easier if you let it sit out for 30 minutes before. I was too impatient to do that, so I just put it on a plate and microwaved it for 45 seconds or so.