Summer is officially here and in full effect! 🌞 We’ve been having a major heat wave which means tank tops, endless pool days and ice-cold drinks. 🍹 Meals become lighter and lighter as the temperatures rise and I love to whip up delicious dishes that complement the weather. This dessert definitely fits the bill. These Sopapilla Cheesecake Bars are light, sweet and perfect for summer get-togethers. They never last very long and even please the chocoholics in my life…I’m looking at you husband 😉
What are Sopapillas you ask? They’re fried pillows of dough served with honey and cinnamon sugar. They also happen to be one of my favorite desserts! Fried dough with cinnamon sugar, yes please! Taking inspiration from the original Sopapillas, these bars add a layer of cream cheese filling in the middle. If this is wrong, I don’t want to be right.
The crust is nothing more than crescent rolls. I know…how much easier could it get?! Be sure to give these super easy, mouth-watering bars a try sooner rather than later!
Take a package of crescent rolls.
Unroll them and place in the bottom of a 9×13 baking dish, pinching the seams together.
In a medium bowl, beat together cream cheese and sugar until smooth. Add in vanilla and beat until combined.
This is my new favorite vanilla! Run, don’t walk to go get some STAT! I got mine at Sur la Table. It’s a paste so it’s thicker than extract and has the most wonderful flavor.
Spread the cream cheese mixture right over the top of the crescent dough.
Unroll the second package of crescent dough and place over the top of the cream cheese mixture. Again, pinching the seams together.
Now, for the sinful part. Pour melted butter right over the top.
And finally, sprinkle with cinnamon sugar. Anyone else drooling yet?🤤
Bake at 350 for 30 minutes until the pastry is puffed and golden brown. Let cool for 20-30 minutes.
Pop in the fridge to let cool completely. Slice into 12 bars and serve.
Have a fabulous weekend and Happy 4th! 🇺🇸
XO, Sarah
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 2 packages (8 oz each) cream cheese, softened
- 1½ cups sugar (divided)
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 tablespoon ground cinnamon
- Preheat oven to 350°F.
- Take one package of crescent rolls, unroll and place in the bottom of a 9x13 baking dish, pinching the seams together.
- In a medium bowl, beat together cream cheese and 1 cup of sugar until smooth. Add in vanilla and beat until combined.
- Spread the cream cheese mixture right over the top of the crescent dough.
- Unroll the second package of crescent dough and place over the top of the cream cheese mixture. Again, pinching the seams together.
- Now, for the sinful part. Pour melted butter right over the top.
- Finally, sprinkle with remaining ½ cup of sugar and cinnamon.
- Bake for 30 minutes until the pastry is puffed and golden brown. Let cool for 20-30 minutes.
- Pop in the fridge to let cool completely. Slice into 12 bars and serve.
- Cover and refrigerate any remaining bars.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Looks amazing..easy and delicious
Followed your recipe and made them last night. Everyone in my family loved them and guess what? They’re gone already. Thank you Sarah, these are now a family favorite and will be made often.
This is such a simple recipe but it looks absolutely delicious. I will definitely try this out and I know I will absolutely love it.
I used to make these all the time for my coworkers. One of those recipes that fell off the “regulars” list. Thanks for bringing them back to my memory! I’ll whip up a batch this weekend!
Hope all is well…miss all your nice recipes like this one.