Sopapilla Cheesecake Bars

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Sopapilla Cheesecake Bars It is one of my husband's most requested desserts of all time! Real creamy cheesecake layered between flaky croissant dough and topped with cinnamon, sugar and honey – it's heavenly! There are hardly any leftovers!

Mateo's “famous” sopapilla cheesecake bars

I'm going to start by saying that this recipe is NOT one of our regular healthy desserts!

But it's worth the waste!

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This is my husband's "gift" recipe: it is a gift for friends' birthdays, Christmas gifts … whatever.

During the holidays, my husband could make five cheesecakes at once! Our friends and family simply can't get enough!

A treat and you will see why it is one of our favorite desserts of all time !!

As for cheesecakes, this one is relatively easy to make. However, unlike many of the so-called “easy cheesecake” recipes you find online that are nothing more than cream cheese mixed with sugar, this is one real cheesecake!

You'll drool over this creamy, but light and fluffy cheesecake, sandwiched between layers of cinnamon and sopapilla (a traditional Mexican dessert).

I honestly don't think my descriptions do it justice, so I'll let the photos do the talking!

P.S- My husband's guava cheesecake is amazing, too! If you're looking for a unique cheesecake recipe, it's worth a try!

What does the word Sopapilla mean?

The sopapillas are a fried pie that is generally associated with Mexican cuisine. The traditional sopapilla is a dessert made of dough cut into triangles, fried and covered with powdered sugar, cinnamon and honey.

Interestingly, the sopapillas are actually believed to have originated in New Mexico and spread throughout Central and South America for the past two hundred years.

No wonder they are so popular! The sopapillas are easy to make and require simple ingredients, but they have a light, fluffy flavor and just the right amount of sweet!

Where did Sopapilla Cheesecake originate from?

My husband has been making this cheesecake recipe since I know him (about 12 years now!)

While I can't say that he is the “creator” of this dish, I would bet he has been doing it longer than most recipes you will find posted on the internet!

Sopapilla Cheesecake Ingredients

This is a quick shopping list. A complete printable copy of ingredients / instructions is available at the bottom of the publication.

  • Chilled croissant dough Always check the date on the can of dough, as the older dough (even if it hasn't expired) doesn't taste as good and tears are easier.
  • Cream cheese blocks – We use three of the 8oz of cream cheese bricks. If your store has them in different sizes / packaging, just make sure you get about 24 ounces.
  • Thick cream
  • Sour cream
  • Eggs
  • Flour – You can use all-purpose flour, or even almond flour to be gluten-free.
  • Sugar
  • Vanilla extract
  • Cinnamon
  • Honey

Note: For your convenience, I have included purchased ad links to some of the products used to make this recipe; Read our full disclosure policy here.

Kitchen utensils used:

How to make a sopapilla cheesecake with crescent rolls

Use an electric stand mixer or hand mixer to make the dough. Be sure to mix the eggs one at a time so as not to beat too much.

Set the dough aside and layer the bottom of your saucepan with increasing dough (we use a classic 13×9 "Pyrex baking dish). It will be like putting together a puzzle.

TIP: Freeze the dough for 10 minutes beforehand for easier handling.

Pour the cream cheese mixture over the first layer of croissant dough, then top with the rest of the growing dough triangles.

To make your Cinnamon Sugar Soup Dressing:

Mix 1/2 cup of sugar and 1/4 cup of cinnamon in a small bowl. Use half of this mixture to coat the top of the cream cheese and dough before placing it in the preheated oven for baking.

TIP: Make sure to cool your cheesecake completely before cutting and serving. After placing each piece, drizzle with honey and finish with the remaining cinnamon sugar.

How to make gluten-free cheesecake sopapillas

Believe it or not, when preparing them for me, my husband makes these gluten-free sopapilla cheesecake bars! All you have to do is use almond flour where this recipe calls for flour.

Should the Sopapilla cheesecake be refrigerated?

Because this is a real cheesecake made with dairy products, you will definitely want to keep leftovers in the fridge. While it's okay to leave it on the counter while serving, be sure to put it in the refrigerator after 30 minutes to an hour.

This dessert should be kept for 2-3 days in a covered container in the refrigerator.

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Sopapilla Cheesecake Recipe (Printable Copy):

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars It is one of my husband's most requested desserts of all time! Real creamy cheesecake layered between flaky croissant dough and topped with cinnamon, sugar and honey – it's heavenly!

Course: Dessert

American kitchen

Keyword: cheesecake, cinnamon, sopapilla

Servings: 16 slices

Calories: 375 kcal

Author: Stacey, also known as the soccer mom

Ingredients

Cheesecake ingredients

  • 1 can of croissant dough
  • 3 blocks of cream cheese 8 oz each
  • 3/4 cup heavy cream
  • 1 cup sour cream
  • 4 eggs
  • 1/4 cup flour we use almond flour, but you can use it for multiple uses
  • 1 cup of sugar
  • 1 tablespoon of vanilla extract

Coverage

  • 1/4 cup cinnamon
  • 1/2 cup of sugar
  • 1/4 cup of honey

Instructions

  1. Using an electric mixer, beat cream cheese and 1 cup sugar until smooth and fluffy.

  2. Add thick cream, flour, sour cream, and vanilla extract.

  3. Mix the eggs one at a time, just enough to combine with the dough. Set aside.

  4. In a medium saucepan, place the bottom completely with croissant dough.

  5. Pour the cheesecake batter over the first layer of croissant batter.

  6. With the remaining croissant dough, completely cover the dough of the cheesecake.

  7. In a small bowl, mix 1/2 cup sugar and 1/4 cup cinnamon. Use half of this mixture to coat the top of the cheesecake.

  8. Bake at 325 ° F for 40 minutes. Remove from the oven and let cool for half an hour. Refrigerate for at least 2 hours to fully harden.

  9. Before serving, drizzle with honey and sprinkle with the remaining cinnamon sugar.

Recipe Notes

Note: Nutritional information is only a rough estimate; Actual values ​​will vary based on the exact ingredients used and the amount of recipe prepared.

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More of our favorite cheesecake recipes:

Monster Cookie No Bake Cheesecake

Creamsicle Cheesecake Bars

BarsCheesecakeSopapilla

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