You’re going to love this one — Cheesecake Crescent Roll Casserole is a super easy, crowd-pleasing dessert that tastes like cheesecake stuffed inside a flaky, buttery pastry. Often called “Sopapilla Cheesecake”, it has a cinnamon-sugar crunch on top and creamy goodness in the middle.

🧁 Cheesecake Crescent Rolls Casserole (aka Sopapilla Cheesecake Bars)

🕒 Prep: 10 min | Bake: 30 min

🍽️ Serves: 12 squares

🧂 Ingredients

2 cans (8 oz each) crescent roll dough (or crescent sheets)
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar (for topping)
1–2 tsp ground cinnamon

👨‍🍳 Instructions

1. Preheat the oven

Set to 350°F (175°C).
Grease a 9×13-inch baking dish or line with parchment.

2. Make the cheesecake filling

In a bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.

3. Layer the crescent dough

Roll out one can of crescent dough and press it into the bottom of the baking dish. Pinch seams to seal.
Spread the cheesecake mixture evenly over the dough.
Top with the second can of dough, laid out and pressed together to cover the filling.

4. Add topping

Pour melted butter over the top crust.
Mix ½ cup sugar with cinnamon, then sprinkle evenly over the butter.

5. Bake

Bake for 30 minutes, or until golden brown and slightly puffed.
Let cool for at least 20–30 minutes (or chill for firmer bars).
Slice into squares and serve!

🍓 Optional Add-ins

Swirl in strawberry jam, Nutella, or lemon curd with the cheesecake filling
Add a handful of mini chocolate chips or fresh berries

🍽️ Serving Ideas

Serve warm with ice cream
Drizzle with honey or caramel sauce
Chill and serve cold like a traditional cheesecake bar

Would you like a pumpkin spice version for fall or a chocolate-peanut butter twist?