If you need an easy dessert idea, these sopapilla cheesecake bars are a delicious crowd-pleaser! I have made these sweet, creamy delights when taking dessert to a friend’s for dinner or just to have around for my kids and their friends during play dates. This is a great recipe to make with kids also, as it is simple and they love the final product.
Sopapilla Cheesecake Bar Ingredients
The grocery list for this dessert is simple! All you will need is two cans of crescent rolls, butter, white sugar, brown sugar, two, 8-ounce packages of cream cheese, cinnamon, and vanilla extract.
How to Make this Simple Dessert
First, set your cream cheese out on a countertop to soften for about 20 minutes. Then, preheat the oven to 350°. Next, press one can of the crescent rolls into the bottom of a 9X13 glass baking pan. You can stretch the dough to meet the edges of the pan and pinch any gaping perforations together.
Using a hand-held mixer, blend the softened cream cheese with the white sugar, vanilla, and 1/2 tsp cinnamon in a medium-sized bowl, until fully combined and creamy. Now spread this mixture on top of the crescent rolls. Unroll the dough from the other can of crescent rolls onto a nonstick surface. Using your fingers, press the perforations together.
Transfer the dough to the top of the cream cheese layer. Form the dough to cover the cream cheese layer, pressing onto the edges of the glass baking dish. Next, melt the butter. Add 1/4 cup brown sugar and 1/2 tsp cinnamon to the butter and mix. Now pour the butter mixture over the top of the crescent roll dough.
Bake for 30 minutes. Then let the pan cool to room temperature. Cover and refrigerate for at least 1 hour to allow the cheese layer set. Cut into squares and serve! Store in the refrigerator for up to five days.
Tips for these Sopapilla Cheesecake Bars
- You can substitute 1/4 cup white sugar for brown sugar if needed.
- We like this dessert for summertime, after a Mexican-style meal, like fajitas or Pork Carnitas Tacos.
- You can make a smaller batch in an 8″ glass pan by just splitting one can of crescent rolls for the bottom and top of the bars, and halving the rest of the ingredients.
Kid Tip: This is a great recipe to have older kids make with supervision, as there are a lot of sensory opportunties and the steps are simple and engaging. Younger ones will enjoy helping by pinching the dough together, mixing, and smelling the vanilla and cinammon aromas!
Sopapilla Cheesecake Bars
Description
Easy dessert that is a kid favorite!
Ingredients
- two cans of crescent rolls
- 1/2 cup butter
- 1 cup white sugar
- 1/4 cup brown sugar
- two, 8-ounce packages of cream cheese
- 1 tsp cinnamon, divided
- 1 tsp vanilla extract
Instructions
- First, set your cream cheese out on a countertop to soften for about 20 minutes.
- Then, preheat the oven to 350°.
- Next, press one can of the crescent rolls into the bottom of a 9X13 glass baking pan. You can stretch the dough to meet the edges of the pan and pinch any gaping perforations together.
- With a hand-held mixer, blend the softened cream cheese with the white sugar, vanilla, and 1/2 tsp cinnamon in a medium-sized mixing bowl, until fully combined and creamy.
- Now spread this mixture on top of the crescent rolls.
- Unroll the dough from the other can of crescent rolls onto a nonstick surface. Using your fingers, press the perforations together.
- Transfer the dough to the top of the cream cheese layer. Form it against the sides of the baking dish so that the cream cheese layer is fully covered.
- Next, melt the butter. Add 1/4 cup brown sugar and 1/2 tsp cinnamon to the butter and mix.
- Now pour the butter mixture over the top of the crescent roll dough.
- Bake for 30 minutes. Then let the pan cool to room temperature.
- Cover and refrigerate for at least 1 hour to let the cheese layer set.
- Cut into squares and serve! Store in the refrigerator for up to five days.
