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sopapilla cheesecake bar with a strawberry on a plate with a strawberry on the side.

Sopapilla Cheesecake Bars

The crunchy topping, flaky crust, and creamy cheesecake center with a tropical twist. Oh! Such a great creation for a dessert! A great idea to make use of store-bought crescent rolls into making a simple yet elegant dessert perfect for all occasions.
Course Dessert
Cuisine Mexican, South American
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings 10 -12
Calories 313kcal
Author Imma


  • 2 (8 oz) packages of cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon (4.9 ml) almond extract or vanilla extract
  • 1 large egg room temperature
  • 1-1 1/2 cup (210 to 315 g) pineapple chunks drained
  • 1 tablespoon lime zest grated
  • 2 cans crescent rolls


  • 3 or more tablespoons (4.7 g or more) butter melted
  • 1/4 cup (50 g) granulated sugar or coconut sugar
  • 1/2 tablespoon (1.32 g) cinnamon powder


  • Preheat oven to 350 degrees F.
  • Place cream cheese, sugar, almond or vanilla extract, and mix using a mixer or by hand until all the flavors have come together and the mixture is smooth. About 2-3 minutes.
  • Add the egg and mix until fully incorporated.
  • And then add the pineapple and grated lime. Gently fold them into the cheesecake mixture until fully combined.
  • Spray the 9 x 13 baking dish with cooking spray. Gently unroll 1 can of crescent rolls, and lay flat at the bottom of the baking pan. You might have to stretch out the rolls to fully cover the bottom of the pan. Close any holes by pinching the seams.
  • Now gently spread out all the cheesecake mixture over the top of the crescent roll.
  • Unroll the other can of crescent rolls and gently, place on top of the cream cheese mixture. Repeat the same process as with the bottom dough by stretching and closing seams.
  • Next, pour your melted butter on top of the sopapillas.
  • In a bowl mix the remaining sugar and tablespoon of cinnamon powder and sprinkle that evenly on top of the butter.
  • Bake for about 30 minutes until the top is golden brown and the mixture is set.
  • Let cool for about 20 minutes or more.
  • To facilitate cutting of the bars place in the fridge to cold down before cutting into desired pieces.


  1. Add a tablespoon of cornstarch for every cup of cream cheese for a firmer and denser crescent cheesecake bar.
  2. Use a 13x9 baking pan. A bigger or smaller pan might need a different cooking time.
  3. I suggest using full-fat cream cheese for richer and creamier best sopapilla cheesecake. 
  4. Make sure to pinch all the seams together when using the regular crescent roll so they won’t separate while baking.
  5. Storing: Put the leftovers in an airtight container or wrap them properly with a cling wrap. They can be stored in the fridge for about 2-3 days or freeze them for up to 2 months. However, the topping won’t be as crispy anymore. 
  6. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Calories: 313kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 363mg | Potassium: 57mg | Fiber: 1g | Sugar: 33g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg