Discover a heavenly dessert where a flaky crescent roll base is flawlessly layered with a luscious cream cheese mixture. Hints of vanilla, granulated sugar sweetness and egg create a velvety filling treat. Enjoy a simple yet irresistible dessert that brings a delightful touch of Mexican inspired flair to every bite.

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I’ve been experimenting with different desserts and I gotta say my Sopapilla Cheesecake Bars have quickly become one of my personal favs. This winning dessert recipe is a perfectly balanced combination of flaky crescent roll dough and a rich, sweet cream cheese filling.

The recipe is super simple and even easier on your nutrition label, as it’s made with only a few key ingredients like a tube of refrigerated crescent roll dough, 8 oz of softened cream cheese, a large egg, 1/3 cup of granulated sugar and 1 tsp of vanilla extract. When baked, the flakiness of the pastry creates a texture reminiscent of traditional Mexican pastries, while the cheesecake topping gives you a smooth taste that is just delightfully sweet.

It’s like having a little bite of that famous Mexican Sopapilla Cheesecake Bar at home, with every bar impressing with a fun mix of flavors without overloading on more than just 6 simple things.

Why I Like this Recipe

I really like this recipe because it’s super easy to make, even when I’m in a rush. I can just unroll the crescent roll and whip up the cream cheese mixture without too much fuss.

I also love the mix of flavors – the creamy, sweet filling paired with the flaky base totally reminds me of a cheesecake but with a fun twist. It’s like a dessert and snack all in one!

Another thing I really enjoy is that it only takes a few ingredients. It makes it a no-brainer when i want something yummy without having to shop for loads of stuff.

Finally, I love that it tastes great warm or at room temp. Whether i eat it right out of the oven or later when it’s cooled down, it’s always delicious.

Ingredients

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Refrigerated crescent roll dough supplies light carbohydrates and buttery flavor for a flaky crisp base.
Cream cheese adds creaminess, protein, and a tangy twist, even if it’s high in fat.
A large egg holds the mix together, supplies protein and gives a light binding texture.
Granulated sugar sweetens the bars and creates a smooth texture, though it offers quick carbs.
Vanilla extract boosts both flavor and aroma, rounding out the dessert without extra calories.
Each ingredient plays a vital role in balancing textures and flavors for a dreamy treat.
Combined, these everyday ingredients transform into a dessert that’s both simple and delicious.

Ingredient Quantities

1 tube refrigerated crescent roll dough

8 oz cream cheese, softened

1 large egg

1/3 cup granulated sugar

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 375°F and grease a 9×9-inch baking pan or line it with parchment paper.

2. Unroll the crescent roll dough and press the perforations together to cover the bottom evenly of the prepared pan.

3. In a medium bowl, beat the softened cream cheese until smooth.

4. Stir in the egg, granulated sugar, and vanilla extract until fully combined and creamy.

5. Pour the cream cheese mixture right over the crescent roll base, spreading it out as evenly as you can.

6. Bake in the preheated oven for 18 to 20 minutes or until the edges start to look lightly golden.

7. When done, remove the pan from the oven and let it cool completely on a wire rack.

8. Once cooled, cut into bars of your desired size and shape.

9. Enjoy your Sopapilla Cheesecake Bars warm or at room temperature as a sweet treat!

Equipment Needed

1. Oven set to 375°F
2. 9×9-inch baking pan or parchment paper
3. Medium mixing bowl
4. Electric mixer or whisk
5. Spatula for stirring and spreading
6. Wire cooling rack
7. Knife for cutting the baked bars

FAQ

Q: Can I use a different dough instead of crescent roll?

A: You can try puff pastry or phyllo dough, but the crescent roll gives it that unique soft texture that works best.

Q: Can I make these bars ahead of time?

A: Yep, you can prep them in advance. Just keep them covered in the fridge and pop 'em in the oven to reheat a bit before serving.

Q: What oven temperature and time should I use?

A: Preheat your oven to 350°F and bake for around 15 to 18 minutes, uhh, until the dough is golden and the cheesecake filling is set.

Q: Do I have to use full-fat cream cheese?

A: Full-fat cream cheese works best for the right creamy texture, but if you want a lighter version, you can try low-fat. Just note that the flavor might change a bit.

Q: Can I add any extra toppings like honey or powdered sugar?

A: Sure thing! Drizzle some honey or sprinkle powdered sugar over the top after baking to give it that extra pop of flavor.

Sopapilla Cheesecake Bars Recipe Substitutions and Variations

Refrigerated crescent roll dough – You can swap this with puff pastry or even biscuit dough if you can’t find crescent roll dough near you.
Cream cheese – If you’re out of cream cheese, try Neufchatel cheese or even ricotta; they’ll work pretty good in a pinch.
Egg – You can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of one large egg if needed.
Granulated sugar – You might use coconut sugar or even a light brown sugar – just keep in mind that it might change the taste a bit.
Vanilla extract – Almond extract can be a fun twist if you don’t have vanilla extract, but use a bit less since it’s stronger.

Pro Tips

1. Try brushing a little melted butter on the crescent roll dough before pouring in the cream cheese mixture. It adds extra flavor and helps the base get nice and crispy.
2. Let your cream cheese mixture chill for a couple of minutes before baking. This can reduce cracks and make the texture smoother once its baked.
3. Use parchment paper to line your pan if you can. It’ll make it way easier to take out your bars and clean up afterwards, trust me.
4. Keep a close eye on your oven during the last few minutes. Every oven spreads heat differently so you might want to pull it out a bit early if the edges start to brown too much.