Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars combine creamy cheesecake filling with flaky pastry, delivering a comforting and indulgent dessert perfect for sharing.
Ingredients
For the crust
- 2 cans refrigerated crescent rolls (16 oz total) Flaky, buttery texture
- 3 tbsp melted butter or coconut oil Enhances the buttery goodness
For the filling
- 24 oz cream cheese, softened Set at room temperature for easy mixing
- 1.75 cups plain yogurt, sour cream, or coconut cream Rich, creamy filling
- 1.5 tsp pure vanilla extract Adds an aromatic touch
- 0.75 cup sweetener of choice Adjust sweetness to taste
- 2.5 tbsp cornstarch or 5 tbsp almond flour For a smooth filling
For the topping
- 1 tsp ground cinnamon Adds a warm, aromatic flavor
- 0.33 cup sugar or granulated erythritol Provides a delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Roll out one sheet of crescent roll dough and press it into the bottom of the pan, sealing any seams.
- In a mixing bowl, beat together the softened cream cheese, yogurt or sour cream, vanilla extract, sweetener, and cornstarch until smooth and creamy.
- Spread the cream cheese filling evenly over the bottom layer of dough.
- Place the second sheet of crescent roll dough on top, sealing the edges if needed.
- Brush melted butter over the top layer and sprinkle with cinnamon and sugar.
Baking
- Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
- Turn off the oven and let the bars sit for an additional 10 minutes.
- Allow to cool completely at room temperature, then refrigerate for at least two hours before slicing.
Notes
For best results, allow bars to chill overnight to enhance flavor. Store leftovers covered in the refrigerator for up to four days. Freezing is possible for up to three months.