Sopapilla Cheesecake Squares are a sweet and creamy treat with a crunchy caramelized top! These bake sale desserts are made even easier with pre-made crescent roll dough.
Sopapilla Cheesecake Squares are the perfect dessert. Crescent roll cheesecake is easy and produces a delicious AND portable treat. This dessert is perfect for potlucks, game day crowds, or Mexican-inspired night!
Since I am normally carrying these off to some potluck or picnic, I prefer to cut them into individual portions and place them into baggies.
I find it so much easier to carry a bag of treats rather than multiple pans of sopapilla cheesecake.
What Does Sopapilla Mean?
Traditionally, sopapilla is a puffy, flaky, deep-fried dough sweetened with honey and sprinkled with cinnamon.
For this sopapilla cheesecake recipe, I skip the frying and bake 2 fluffy crescent roll layers filled with a sweet and luscious cream cheese filling.
- Cream cheese
- Vanilla extract
- Crescent roll dough
- Ground cinnamon
This is quick to make and can even be made quicker if you are lucky enough to find crescent roll dough sheets. It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.
It only takes a few seconds to press the cut sheets back together, so either one works.
You could also add a layer of honey to the tops of your sopapilla cheesecake squares. If so, you’ll wanna eat it with a fork, and you might find it difficult to cut and package into individual servings.
How to Make Sopapilla Cheesecake Squares
- First, unroll one package of crescent roll dough and press it into the baking dish. If you’re using pre-cut dough, pinch the seams together gently with your fingers.
- Then, cream some of the sugar, vanilla, and cream cheese with a mixer.
- Next, spread the mixture over the dough layer.
- Now, unroll the second crescent roll dough sheet and cover the cream cheese mixture. Pinch the edges together again and spread it to the edge of the pan.
- Then, spread butter over the top dough layer and sprinkle evenly with cinnamon sugar. Keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter. This will form a super crispy top!
- Finally, bake the cheesecake squares until the top is bubbly and browned.
If you like your sopapilla cheesecake topping a little less thick, just reduce the butter by a couple of tablespoons. Just make sure you cover it completely with sugar and cinnamon!
You want the butter to absorb as much sugar as possible. All that butter and sugar is what is going to give you a crispy and caramelized topping.
How Do You Cut the Perfect Cheesecake Squares?
I always let these sopapilla cheesecake squares set and cool completely before I consider cutting them. If the cheesecake filling isn’t set, it will run everywhere.
Be sure to use a sharp knife for cutting cheesecake squares. The trick I use to get the cleanest cuts on my cheesecakes is to wipe the knife after every cut with a clean towel. This gives you a perfect surface every slice!
To separate the rows, wiggle the knife gently. I cut this like a square pizza: down the middle first, then cutting those halves in half. Slice the quarters into whatever size square you want!
I aim for 12 cheesecake squares for a 9×13 baking dish.
More Amazing Cheesecake Recipes
Cheesecake is the most perfect dessert. It’s sweet, creamy, fluffy, rich, and so versatile! These sopapilla cheesecake squares are only one of the cheesecake recipes in my arsenal.
I love a basic New York Style Cheesecake recipe because you can top it with almost anything. I promise no cracks when you follow my tips!
Sometimes you just don’t know if you want a dessert or a piece of candy. Luckily, these Chocolate-Covered Cherry Cheesecake Bites are a little bit of both with a cherry on top!
Sometimes I want something sweet but don’t want to bake a whole cheesecake. This No-Bake Cherry Delight is a fluffy cream cheese dessert without all the stress!
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- Preheat oven to 350 degrees F. Spray 9×13 pan with baking spray.
- Unroll one package of crescent rolls into prepared pan. Pinch seams together if necessary and evenly press crust to edges of the pan.
- With a mixer, cream together cream cheese, 1 cup sugar, and vanilla. Reserve remaining sugar for the crispy topping.
- Pour sweetened cream cheese mixture over the crescent dough in the pan. Spread evenly.
- Unroll the second container of crescent roll dough and place on top of cream cheese mixture. Carefully stretch the dough out evenly.
- Spread butter over top layer of dough.
- Mix remaining cup of sugar with cinnamon. Sprinkle evenly over melted butter.
- Bake about 30 minuntes, or until top is bubbling and browned.
- Remove from oven and let set completely before cutting into bars.