The Best and Easiest Sopapilla Cheesecake Bars

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! It is so hard meeting people as an adult.

As an adult who works from home.

I basically have no friends.

That was almost like the saddest haiku ever, wasn’t it?

I went to our family’s friend’s birthday party over the weekend and I was hoping I’d maybe get lucky and meet someone at the two bars we were going to on a poppin’ Saturday night. Maybe my knight in shining armor would be there playing ping-pong while I sauntered by. Maybe my one and only would be standing next to me, five people deep as we try to flag down the bartender for a drink.

But that didn’t happen. Instead, I stood next to sweaty people and it was not at all romantical.

And it got me thinking: I’ll probably be single forever. I know, poor me – cue the violins. But seriously, where am I supposed to meet the stud muffin in my life? Online? Fat chance – already tried online dating and it failed miserably. At the grocery store? Perhaps, if he wasn’t deterred by peeking in my cart full of chocolate chips, ice cream, cake mix and regret. Based on groceries alone, I look like I haven’t eaten in weeks. And maybe at the gym, if I went to the gym more often than once a week at best. Oops.

The next best thing is at friend’s birthday parties where we’re actually required to dress up nicer than my usual workout attire and shame. But alas, I just had an off night and didn’t meet any hotties. You win some, you lose most. Isn’t that how the saying goes?

Plus, if we’re being honest, maybe these Sopapilla Cheesecake Bars are all I really need in life. I mean, they’re smothered in sweet and spicy cinnamon sugar, they’ve got the creamiest, dreamiest cheesecake filling, and they’re portable, so I could take them on vacations with me and pose them in my annual Christmas card. Isn’t that what being in love is all about?

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! Anywho, these bars are absolutely amazing. I first made them years ago and needed to update the pictures since they didn’t quite do these bars justice. These are crispy, creamy, chewy, glorious bars that deserve the very best… kinda like me. Thankfully, we have that in common 🙂

Make them!!

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing!

5.0 from 7 reviews
The Best and Easiest Sopapilla Cheesecake Bars
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
These Sopapilla Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
  • 2 pkgs refrigerated crescent rolls
  • 2 pkgs (8 oz each) cream cheese, softened to room temperature
  • 1 cup white sugar
  • 1 Tbsp vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • ¾ cup cinnamon sugar
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  2. Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan. Set aside.
  3. Meanwhile, with an electric mixer, beat the cream cheese, white sugar and vanilla until combined. Spread the mixture evenly over top of the first crescent roll layer.
  4. Unroll the other crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely. Pour the melted butter evenly over the top, and evenly sprinkle the cinnamon sugar on top.
  5. Bake for approx. 30 minutes, then let cool completely before chilling in the fridge. Store bars covered in the fridge.

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing! I love how the cinnamon sugar mixture completely caramelizes on top of the bars, creating this crispy, crunchy crust on top that’s absolute heaven. It melds so well with the light and vanilla-y creamy cheesecake filling. Drizzle on some honey for the complete and true sopapilla effect!

Have a sweet day!

xo, Hayley

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  1. It REALLY is hard to meet people these days if you are not looking for the hookup types at bars or the creepers. Not sure how ‘social’ our world is becoming. But you are right, we all need these bars in our lives.

  2. I feel ya. Working from home has put a serious damper on my love life. I have considered hiring a matchmaker but then i get flashes from Fiddler on the Roof and change my mind. Let’s drown our sorrows in these cheesecake bars.

  3. Wow, these look scrumptious! Hardly any ingredients, either!

  4. Hang in there girl. It takes some men a little while to see the light. But hey, in the meantime, I’ll share some of those cheesecake bars with you.

  5. Psh girl it’s gonna happen. I don’t know how and I don’t know when but some super cool stud is out there for you.

    and in the meantime…cheesecake bars 😛

  6. These were so easy to make and absolutely fabulous!! I used Crescent Dough Sheets (2 of them) to avoid the seams and they fit perfectly in a 9×13 pan. I also added just a smidge of cinnamon to the cream cheese filling after I had mixed it, and then mixed again to blend it in….hey, why not?! Turned out so delicious!! Love that it didn’t take long to make…40 minutes and was ready to go! Thanks for such a delicious recipe!! It will be my “go-to” for quite a while. 🙂

  7. Sure hope you meet someone to share your life with, and tried this recipe it is sooooo good, love it..Good luck on your quest..

  8. Im from the philippines and we dont have those crescent rolls in our groceries. Do you have an alternative? Thanks!

    • thedomesticrebel says:

      Hi Jem! Do you guys have a refrigerated dough of some kind? Maybe even pizza dough? If so, I would try using that and it may come out similar. Unfortunately I have not tried that so I cannot guarantee if it will work!

  9. Just made these for the first time – they are fabulous! Thanks!

  10. I felt just like you !.First thing, went back to college.Looked around.Prayed to my beloved St.Anthony.Found & invited to a museum the best and Single (as in “not married”) professor. It’s been 30 years Thank God. Had my daughter at 45! Do not despair.”Good things happen to those who wait in the Lord”.
    P.S. Don’t forget St. Anthony! This is my humble way to thank you for this wonderful recipe..😇

  11. These turned out terrific, I had half a batch one block of cheese and 1 can of biscuits. Used a 9×13 but did not fill the whole pan. I used half the sugar and butter, added Lemon with the vanilla. Cooked a bit longer than suggested. Wonderful Crunchy delicious. Thanks for the reseipe

  12. How long will these last if stored in the fridge?

  13. One more question… will they get soggy if left in the fridge overnight?

  14. Has anyone tried it using cinnamon roll dough in place of crescent? Just curious 🙂

    • thedomesticrebel says:

      Hi GPB, I have not tried it but it sounds awesome! If you used a rolling pin to roll the cinnamon rolls flat, that may work! Let me know how it turns out 🙂

  15. just loved your funny blog as much as your great detailed ez to follow recipe! just pray asking Jesus to send a godly man/husband for you-it’s never too late,met my spouse later in life when i wasn’t looking but praying,in small church not bars.

  16. Hey what are cresent rolls? Aussie speaking here. Looks like a fab recipe by the way.

  17. The recipe looks so easy will try once i know what the cresent rolls are.

    • thedomesticrebel says:

      Hi Adele, crescent rolls are refrigerated crescent dough available here in the US.

  18. Christina says:

    These look so good! I’m going to try them tonight!!! Just curious…do they make cinnamon sugar or did you mix it yourself? If you mixed it, how much of each did you use?

    Thank you!!! 🙂

    • thedomesticrebel says:

      Hi Christina! I like making a big batch to keep on hand, but for this recipe, I would start with 2 tsp cinnamon for about 1/2 cup sugar and increase the cinnamon from there if desired. Happy Cinco de Mayo!

  19. This sounds like the perfect finish to my carnitas, I will definitely try them. As for finding someone special it will happen when you least expect it. I found my wife at work, I was an MP escorting her in with her cashbox at the end of the evening. Since it wasn’t professional I waited till I was off to go ask her out and we went from there to have the worlds worst first date and having her put up with my constant moving and deployments to 21 yrs later where she still puts up with me and my cooking. (That said I am still not allowed to make chili in the house though.)

  20. Amber Detzler says:

    My daughter is in middle school and is taking Spanish this quarter and had to make something, either an entree or dessert, for an assignment so this recipe came up on Pinterest. She made it and we had it for dessert at home and it was amazing!! We love anything with cinnamon (and butter of course) and this hit the spot!! Thanks!

  21. If I make this the day before will it get soggy?

  22. What about if you add a little pie filling on top of cream cheese mixture. Like cherry or blueberry? Wonder how that would work out .

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