Sopapilla Cheesecake Squares: These Churro inspired Cheesecake Squares have a delicious creamy cheesecake center and a crunchy sugar cinnamon top. The perfect potluck or backyard barbecue dessert. If you need a Mexican inspired dessert look no further. With only a few ingredients and a few minutes of prep, you’ll be creating your new favorite dessert.

How to Make Sopapilla Cheesecake Squares

Sopaipilla Cheesecake Squares | With a delicious creamy center and a crunchy cinnamon top.

Spread a can of crescent rolls, pressing together the seams. Add the cheesecake filling. Add another can of crescent rolls. And then the magic begins….CRUNCHY SINFUL TOPPING! Just look at that crispy topping filled with butter, sugar and cinnamon!

Fiesta Recipes

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What is a Sopapilla?

Pro Tips

CRESCENT ROLLS: If you are able to get your hands on the crescent rolls sheets then snag them. They will make the process so much easier. No pressing the seams (perforations) together to seal the crescent rolls.

CREAM CHEESE: Let your cream cheese sit out for about an hour to get soft enough to cream. You don’t want a lumpy filling. In a rush? You can microwave it in quick intervals of 15 seconds until it’s soft enough for your hand mixer to hand the rest of the work.

SERVE WARM: Sopapilla is traditionally served warm (I like it at room temperature too), but needs to be stored in the refrigerator. To reheat, microwave at 50% powder in 5-10 second increments until to you liking.

MORE CHEESECAKE RECIPES

BUTTERFINGER CANDY BAR CHEESECAKE 2. SIX LAYER BROOKIE CHEESECAKE 3. CINNAMON ROLL CHEESECAKE 4. PECAN PIE PUMPKIN CHEESECAKE 5. MORE RECIPES→CHEESECAKE

Serves 24 (2x2-inch) Pieces

Sopapilla Cheesecake Squares

Name: Sopapilla Cheesecake Squares
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24
Ingredients: 2 (8 ounce) packages of cream cheese, at room temperature; 2 ( 8 ounce) cans refrigerated crescent dinner rolls; 1¾ cups granulated sugar, divided; 1 teaspoon vanilla extract; ½ cup unsalted butter, melted; 1½ teaspoons ground cinnamon

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

With a delicious creamy center and a crunchy cinnamon top. At first you will think yum…this tastes just like a churro and then comes the cheesecake!

Ingredients

2 (8 ounce) packages of cream cheese, at room temperature
2 ( 8 ounce) cans refrigerated crescent dinner rolls
1¾ cups granulated sugar, divided
1 teaspoon vanilla extract
½ cup unsalted butter, melted
1½ teaspoons ground cinnamon

Instructions

Preheat oven to 350°.
Lightly spray a 9 x 13 -in. baking dish with non stick cooking spray and set aside.
Blend the cream cheese, 1 cup sugar and the vanilla until well combined and fluffy.
Unroll one crescent roll can, place in the bottom of the prepared baking dish.
Once can or rolls spread out should be about the same size as the pan. Using your fingers press the seams together and spread the rolls to the edge of the baking dish.
Spread the cream cheese over the first layer of crescent rolls.
Unroll the last can of crescent rolls the same as the first, laying on top of the cream cheese mixture.
In a microwave safe bowl melt the butter.
Stir the remaining ¾ cup sugar and the cinnamon into the melted butter.
Pour over the top.
Bake for 30 - 35 minutes or until the crescent rolls have puffed and turned golden brown.
Let cool completely before cutting.
Store leftovers in refrigerator.

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Comments

Sopapilla Cheesecake Squares — 29 Comments

Whitney on February 11, 2013 at 4:57 pm said:

I just got so excited when I saw this posted on Facebook. I LOVE sopaipilla! I got even more excited when I saw how easy it is to make. This will definitely be going on my menu over the next couple of days!

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Halimah on February 11, 2013 at 7:11 pm said:

I would love to make this recipe, however i have never seen cans of refrigerated crescent dinner rolls. They are not available in Australia. What could i use as a substitute?? Do you have a recipe for dinner roll dough???

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- Sheryl on February 11, 2013 at 8:05 pm said:
  
  Hi Halimah,
  If you have frozen puff pastry available using 2 sheets might work. 🙂
  
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Camille on February 11, 2013 at 7:35 pm said:

Wow. Like really – WOW!! Those look amazing! I’m hosting an Iron Chef Mom link party and this week our secret ingredient is cream cheese. I’d love it if you came and linked up this recipe! http://growingupgabel.com/iron-chef-mom-cream-cheese-battle/

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emily on February 11, 2013 at 10:55 pm said:

yummy!!! Thanks for linking up to Tasteful Tuesdays at Nap-Time Creations. I have a new button that I would LOVE for you to put somewhere on your blog if you get a chance… oh and I am hosting a week of giveaways in honor of my blog birthday. A new one up every day. http://www.nap-timecreations.com/2013/02/blog-birthday-week-custom-fabric-abc.html

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April @ Angel's Homestead on February 12, 2013 at 1:10 am said:

Two of my favorite treats, wrapped into one? I am so making this! I have a party going on called Saturday Spotlight, and I’d love for you to drop by and share this or any of your other great ideas or recipes!

http://angelshomestead.com/saturday-spotlight-3/

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Brooke on February 12, 2013 at 8:13 am said:

WOW! These look so delicious! And easy, too! Thanks for the great recipe idea! Have a wonderful day!

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Karen on February 12, 2013 at 1:09 pm said:

I made this for the first time a few months ago, then last month made a NY Style Cheesecake w a Nilla Wafer crust. I am wanting to try the Sopapilla one with a Nilla Wafer crust too, but trying to figure out how to manipulate the top crust 🙂 Thanks for sharing, it looks delicious!

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Emily on February 12, 2013 at 8:31 pm said:

These are so easy! I’ve been looking for a fun treat to make for Valentine’s Day, it just might be these!

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Diana Rambles on February 14, 2013 at 8:39 am said:

YUMMY!!!

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Karyn - Pint Sized Baker on February 17, 2013 at 2:19 pm said:

These are so fun! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker . I hope to see you again there tomorrow night!

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emily on February 18, 2013 at 1:59 am said:

Delicious!!! This will be featured at the new Tasteful Tuesday party opening tonight at 8:30. Thanks for linking and can’t wait to see what you bring this week. I would love to see you display my featured button in the post, you can find it on my sidebar!
http://www.nap-timecreations.com/2013/02/winners-and-tasteful-tuesday-party.html

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Heather on July 6, 2013 at 9:12 am said:

I’ve made these bars a few times now and WOW!! Everyone goes crazy for them and thinks I’m some master baker. THANKS!!

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Deana Smith on October 25, 2013 at 9:04 am said:

Does leftovers have to be refrigerated?

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- Sheryl on October 25, 2013 at 1:02 pm said:
  
  Hi Deana,
  Yes, I would store the leftovers in the refrigerator. 🙂
  
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PEGGY TELFORD on November 26, 2013 at 5:15 pm said:

i THINK THEY LOOK DELICIOUS AND AM GOING TO MAKE IT FOR tHANKSGIVING

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- Sheryl on November 26, 2013 at 6:03 pm said:
  
  Hi Peggy,
  They are! Your family will love them. Happy Thanksgiving! 🙂
  
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Cindy on May 5, 2016 at 4:31 pm said:

Made this for the office today. Big hit!

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- Sheryl on May 5, 2016 at 7:43 pm said:
  
  That’s awesome Cindy. It’s one of my favorites!
  
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Sue on August 16, 2016 at 2:46 am said:

I add a can of cherry pie filling on top of cream cheese layer for something fifferent
It is delicious

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- Sheryl on August 16, 2016 at 10:29 am said:
  
  Great idea Sue!
  
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Bettyb on May 15, 2018 at 10:20 pm said:

Shame on you for that e-mail, LOLOL, now Ican stop downloading your recipes. Love them, thank you so much

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- Sheryl on May 16, 2018 at 4:46 pm said:
  
  Hahaha…..I’m glad you’re enjoying them Betty! ♥
  
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Morgan on April 27, 2019 at 8:42 am said:

Can’t these be frozen?

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- Sheryl on April 28, 2019 at 9:22 am said:
  
  Hi Morgan, I don’t think so. I think freezing the pastry dough once it’s baked would make it soggy.
  
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Yolanda on April 24, 2022 at 12:04 pm said:

Dear Sheryl, I just put your sopaipilla recipe in the oven. I want to try first sine I am invitated to a cinco the mayo party. I will also going to make the easy Mexican rice. I know that with your recipe my dishes are going to be a hit. Thank you so much. I will be waiting for more recipes from you. Thanks Yolanda

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- Sheryl on April 24, 2022 at 7:20 pm said:
  
  Hi Yolanda, Thank you so much for the compliment. You’re going to love both of those recipes.😊
  
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Alice on August 5, 2022 at 1:20 pm said:

My coworker brought this in for an office party today. They are wonderful! I only took one becauae I was being polite,but I could have eaten a plateful! My family would be wild for these, and they are so easy! Thank you for the recipe!

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- Sheryl on August 6, 2022 at 5:12 pm said:
  
  Hi Alice, I’m so glad you liked the recipe. I love it when a recipe is both delicious and easy to make!
  
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Sopapilla Cheesecake Squares