Sopapilla Cheesecake Bars
Delightful sopapilla cheesecake bars with a buttery crescent roll crust and creamy filling, perfect for satisfying your sweet tooth.
Ingredients
For the crust and topping
- 2 cans refrigerated crescent rolls (16 oz total) Provides a buttery and flaky crust
- ⅓ cup sugar or granulated erythritol for topping Adds a delightful crunch
- 1 tsp ground cinnamon Brings a cozy, spicy aroma
For the filling
- 24 oz cream cheese, softened Should be at room temperature for a smoother filling
- 1¾ cups plain yogurt, sour cream, or coconut cream Ensures a creamy consistency
- 1½ tsp pure vanilla extract Infuses the bars with aromatic warmth
- ¾ cup sweetener of choice For the perfect level of sweetness
- 2½ tbsp cornstarch or 5 tbsp almond flour Helps create a smooth filling
- 3 tbsp melted butter or coconut oil Adds richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and 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 bowl, beat together the softened cream cheese, yogurt (or sour cream), vanilla extract, sweetener, and cornstarch until smooth.
- Spread the cream cheese filling evenly over the dough.
- Place the second sheet of crescent roll dough on top and gently press down.
- Brush melted butter over the top layer of dough, sprinkle with ground cinnamon and sugar.
Baking
- Bake for 25 minutes or until golden brown.
- Let cool in the oven for 10 minutes before moving to room temperature to cool completely.
- Refrigerate for at least two hours before slicing.
Notes
Use room temperature cream cheese for a smoother filling. Experiment with different sweeteners or add toppings like honey or chocolate sauce before serving.