Easy Cinco Mayo Sopapilla Bars (Printable version)

Flaky crescent dough layered with creamy cheesecake filling and a cinnamon-sugar top, baked bars perfect for gatherings.

# What You'll Need:

→ Dough

01 - 2 cans refrigerated crescent roll dough (8 oz each)

→ Cream cheese filling

02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons vanilla extract

→ Topping

05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 teaspoons ground cinnamon

# How-To Steps:

01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking pan; set aside.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan, sealing seams.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and fluffy.
04 - Spread the cream cheese mixture evenly over the dough layer with a rubber spatula, smoothing the surface.
05 - Unroll the second can of crescent dough and gently place it over the filling, pressing to cover and seal edges where possible.
06 - Pour the melted butter evenly over the top dough layer so it soaks into seams and surfaces.
07 - Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered top.
08 - Bake 28 to 32 minutes, or until the top is golden brown and the center is set.
09 - Remove from oven and cool at least 30 minutes before cutting into 12 bars; serve warm or chilled.

# Expert Hints:

01 -
  • Cheesecake bars made with crescent dough are my secret for getting bakery-level results in under an hour.
  • Every layer melts into the next, creating a dreamy combination that somehow tastes even better the next day.
02 -
  • Once, I impatiently sliced too soon—the cheesecake spilled everywhere, so now I always wait for the chill.
  • Switching to real butter (instead of margarine) amped up the flavor and gave the topping a gorgeous crackle.
03 -
  • Beat the filling a little longer for the smoothest, fluffiest bars—tiny lumps disappear with patience.
  • Letting the bars cool completely before cutting ensures perfect squares every time.
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