Sopapilla Cheesecake Bars

16 servings
Prep Time 15 minutes
Cook Time 45 minutes

Sopapilla Cheesecake Bars are a quick and easy cheesecake dessert recipe with just six ingredients you can make in less than an hour that taste like a churro cheesecake!

We love easy cheesecake recipes (check out my amazing NY Cheesecake Recipe) and this easy cheesecake recipe won’t disappoint you. Top it with Easy Whipped Cream or Vanilla Ice Cream for the perfect weeknight dessert!


Sopapilla Cheesecake has a cult following for those who know about it but if you tell someone who has never tried it they won’t believe you about how simple this dish is. It does utilize a few shortcuts in the preparation process, but if you want an all natural version (that takes longer to make) check out my New York Style Sopapilla Cheesecake I made when I first started the blog. That is how far back the sopapilla love goes on Dinner, then Dessert.

If you’re looking for a chocolate option, you have to take a look at my Chocolate Hazelnut Cheesecake recipe, it is basically the ultimate, most indulgent chocolate cheesecake ever. Also, it’s probably the most beautiful cheesecake I’ve ever photographed (a picture of it hangs in my office).

What is Sopapilla Cheesecake?

Sopapilla (sometimes called sopaipilla or sopaipa or chachanga is a fried pastry/quick bread served in Spanish parts of the world. Some may find the flavors and texture similar to that of Bunuelos which are covered in cinnamon and sugar (like this cheesecake recipe). This recipe is also stuffed with a sweetened cream cheese mixture that makes the most delicious quick take on a few different desserts mixed together.

What does Sopapilla Cheesecake taste like? Part Bunuelos, part churro, part fried ice cream, part cheesecake, wholly delicious.

I highly recommend making this recipe (or the more impressive, homemade version linked above).

Sopapilla Churro Cheesecake Bars

How to Make Sopapilla Cheesecake:

  • Spray a 9×13 baking pan with baking spray.
  • Roll out a container of crescent sheet dough in the bottom of it and sprinkle with cinnamon sugar
  • Evenly spread cheesecake mixture over dough.
  • Roll out second sheet of crescent dough.
  • Brush with butter and sprinkle with remaining cinnamon sugar and bake for 45 minutes.

What other flavors can be added to this Sopapilla Cheesecake Recipe:

  • Fruit: We’ve used bananas that are sauteed in brown sugar and butter first or sliced strawberries.
  • Extracts: Vanilla (2 teaspoons), Almond (½ teaspoon) or Coffee Extracts (½ teaspoon).
  • Chocolate: Chocolate chips of any flavors, I prefer a semi-sweet or dark chocolate to stand up to the cinnamon flavors or a white chocolate to complement them (1 cup).

More Cheesecake Recipes:

Sopapilla Cheesecake Bar Recipe

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars are a quick and easy cheesecake dessert recipe with just six ingredients you can make in less than an hour that taste like a churro cheesecake!
Yield 16 servings
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 32 ounces cream cheese , room temperature
  • 2 1/2 cups white sugar , divided
  • 2 teaspoons vanilla extract
  • 2 cans crescent sheets
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter , melted


  • Preheat an oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • Whisk together the cream cheese, 1 ½ cups of sugar, and vanilla extract until smooth and in a second small bowl with together the remaining 1 cup of sugar and 1 teaspoon of cinnamon.
  • Press the first sheet of crescent dough into the bottom of the baking pan and sprinkle ½ the cinnamon sugar over it.
  • Spread the cream cheese mixture over the dough, then roll the second sheet of dough over the cream cheese mixture, brush with melted butter and sprinkle over the remaining cinnamon sugar.
  • Bake for 40-45 minutes until golden brown.


Calories: 342kcal | Carbohydrates: 34g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 183mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 850IU | Calcium: 58mg | Iron: 0.2mg

Easy Sopapilla Cheesecake Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Yum! Cut recipe in half. Shortened cooking time by 10 min. Used pilsbury crescent sheets. Round 10 inch pie dish.

  2. I needed a quick dessert for a dinner party the other night. It was a Mexican dinner. I made this and it was absolutely delicious and so easy to make. I’ve already given the recipe to three people.
    This is a great and easy dessert! Yummy

  3. How long ahead can I prepare these? I’m hoping to make them and serve 2 days later. Will that work if I keep them refrigerated?

    1. They will keep for up to a week if wrapped tightly in a baking dish kept in the refrigerator. Enjoy!

        1. I’m so sorry, I know your dessert need is long gone now. They would get both soggy and a little stale, I wouldn’t make this recipe too far ahead of time.

  4. I made these for Cinco de Mayo and they were a HUGE hit! Word of caution though from someone who learned the hard way: DO NOT use generic crescent dough. It doesn’t hold together or stretch the same as Pillsbury, so you’ll need three cans to work the recipe into a 9×13. That being said, the recipe is FANTASTIC! Thank you 🙂

  5. This seems to be double the cream cheese and much less cinnamon as other similar recipes I have seen. This really takes 4 blocks of cream cheese?

  6. Can this be made in a circular cake pan? Want to make this for my daughters 1st birthday smash cake but just wanted to make sure it doesn’t affect it in any way to put it in a different kind of pan?

    1. Yes, you can use 2 9 inch round bake pans instead of a 9×13. It may only take around 30-35 minutes of bake time too since it’s smaller. Keep an eye on it around the 30 minute mark.Enjoy!

  7. These bars are seriously amazing!! The perfect combination of cheesecake and churro for the best treat!

  8. Oh my word, these bars are incredible! They didn’t last very long when I made them 🙂

  9. I was looking for something that was just like this-light and delicious! These will be perfect for my sister’s baby shower tomorrow!