Easy Sopapilla Cheesecake Recipe

Flaky, creamy, and covered in cinnamon sugar — what’s not to love?

Cheesecake sopapillas are one of those recipes that once you try it, you’ll want to make it again and again. It’s that good.

 Imagine buttery crescent roll dough, a thick layer of sweet cream cheese filling, and a golden, cinnamon-sugar topping that crisps up in the oven. 

This was one of the first desserts I made that truly felt like a cheat code. It tastes like you spent hours in the kitchen, but it takes less than 15 minutes to throw together. I’ve made it for birthdays, potlucks, holiday parties, and just quiet 

Why You’ll Fall in Love with It

It’s the kind of recipe that works for almost every situation. Need something crowd-pleasing for a work event? Done. Last-minute dessert when guests are coming over? Covered. Need a sweet treat for your kids’ lunchboxes or a bake sale? This one never fails.

And best of all, it uses simple ingredients. Most of them are probably already sitting in your fridge or pantry. The base is crescent roll dough (yes, the kind in the tube), and the filling is just cream cheese, sugar, and vanilla. You get a creamy, rich center that contrasts beautifully with the crispy, buttery crust and cinnamon sugar topping.

Let’s get into it.

Ingredients You’ll Need

• 2 cans refrigerated crescent roll dough
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup butter, melted
• 1/4 cup granulated sugar (for topping)
• 1 tablespoon ground cinnamon
• Optional: honey or caramel for drizzling before serving

How To Make Cheesecake Sopapillas

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper. I usually go the parchment paper route for easy cleanup and simple lifting when it’s time to slice.

Bottom Crescent Layer

Open one can of crescent roll dough and carefully unroll it. Press it evenly into the bottom of your baking dish, sealing the seams as best you can. This forms the base of your sopapilla cheesecake.

Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, 1 cup of sugar, and the vanilla extract until smooth and creamy. Make sure there are no lumps left — it should look like thick, spreadable frosting.

Spoon the cream cheese mixture over the dough and spread it evenly with a spatula.

Top Crescent Layer

Now unroll the second can of crescent dough and gently place it over the cream cheese layer. It doesn’t have to be perfect — just try to cover as much of the filling as possible and pinch the seams together.

Melted Butter + Cinnamon Sugar

Pour the melted butter over the top of the dough, making sure it covers the entire surface. In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle the mixture generously over the buttered dough.

This topping is what makes the magic happen in the oven — it caramelizes slightly and forms a crispy, sweet crust.

Bake!

Place your dish in the oven and bake for 30–35 minutes, or until the top is golden brown and the edges look puffed and crispy.

Let it cool for at least 15–20 minutes before cutting into it. The cheesecake layer needs time to set, and the flavors deepen as it rests. If you can wait longer, chill it for even cleaner slices.

Tips for Cheesecake Sopapilla Success

• Use brick-style cream cheese, not whipped. It has the structure and richness you need for the filling.
• Room temperature cream cheese is much easier to blend and creates a smooth texture.
• Don’t skip the melted butter. It helps create that flaky, crispy top that everyone loves.
• Double the cinnamon sugar topping if you want an extra indulgent crunch.
• Serve it warm for gooey goodness or chilled for a firmer texture — both are incredible.

Fun Variations to Try

Want to play around with the base recipe? Here are a few fun ideas:

• Fruit Twist: Spread a layer of jam or pie filling (like raspberry, apple, or cherry) between the cream cheese and the top dough.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
• Chocolate Lovers: Add mini chocolate chips to the cream cheese mixture.
• Spiced Up: Add a pinch of nutmeg, cardamom, or even a tiny dash of cayenne to the cinnamon sugar.

How to Serve It

You can serve cheesecake sopapillas warm with honey drizzled on top for a classic and cozy finish. If you’re more into cool desserts, serve it chilled straight from the fridge with a cup of coffee — it holds its shape beautifully and tastes like a creamy bar of cheesecake.

For an extra indulgent treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream. When sliced into small bars, it’s also perfect for serving at parties, bake sales, or family get-togethers. No matter how you serve it, this dessert always disappears fast.

Storage & Make-Ahead Tips

If you somehow have leftovers, you can store them in an airtight container in the fridge for up to 5 days. Just pop a slice in the microwave for 10–15 seconds to warm it up. You can also serve it cold — it still tastes amazing.

To make ahead, assemble the whole thing, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake just before serving for fresh-from-the-oven flavor.

Pure Comfort in Every Bite

This cheesecake sopapilla recipe is one of those magical desserts that checks every box — it’s easy, decadent, comforting, and always a hit. Whether you’re making it for guests, family, or just to treat yourself after a long week, it never disappoints.

It’s like cheesecake and a churro had the sweetest baby ever. So go ahead — grab that crescent dough, whip up that creamy filling, and get ready to fall in love.