Yummy strawberry cheesecake in a flavorful crescent roll crust makes these Strawberry Cheesecake Sopapilla Bars a simple dessert that everyone will love!
These Strawberry Cheesecake Sopapilla Bars might just be my new favorite addiction. Any time that you can combine strawberries with cream cheese in a cinnamon sugar crust… well, then I’m there.
Anyone else feel me?!
Every so often I’m on the hunt for the perfect dessert to bring to a dinner party, potluck or church venue. Since we’re in the heat of the summer, a summery dessert is only appropriate. Think strawberry preserves whipped together with sugar and cream cheese..
Strawberry Cheesecake Sopapilla Bars
Wrap that strawberry cheesecake in-between layers of crescent rolls pressed into a pan and top with a buttery cinnamon sugar mixture. These Strawberry Cheesecake Sopapilla Bars are by far the most delicious dessert around and they are so incredibly simple to make!
Don’t they look absolutely delicious?!
To make these bars, spray a 13×9 baking dish with cooking spray. (I used a 3.6 quart dish, but 13×9 can also be used). Open one can of crescent rolls, and press into the bottom of the baking dish. Make sure to pinch all the seams together. Bake for approximately 8 minutes, or until lightly browned.
While the bottom layer is baking, in a large bowl combine the softened cream cheese, jar of strawberry preserves, and ½ c sugar. Mix well with a hand mixer until smooth and creamy. Pour the mixture over the cooked crescent roll layer. Spread evenly.
Roll the remaining can of crescent rolls over the cream cheese mixture, stretching to the edges, and pinching the seams together. Pour the melted butter over the crescent rolls, and use the back of a silicone spatula to evenly distribute.
Mix the 3 tbsp sugar with the cinnamon, and sprinkle evenly over the butter. Bake for 30-35 minutes, or until the top crescent rolls are cooked through.
Serve warm, or let them cool, and refrigerate for several hours before serving. Cut into squares, and enjoy!
Strawberry Sopapilla Cheesecake Bars
Ingredients
- 2 cans crescent rolls
- 16 oz cream cheese 2 blocks
- 1/2 C sugar
- 10 oz strawberry preserves
- 1/4 C butter melted
- 3 Tbsp sugar
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 350°. Spray a 13x9 baking dish with cooking spray. (I used a 3.6 quart dish, but 13x9 can also be used).
- Open one can of crescent rolls, and press into the bottom of the baking dish, making sure to pinch all seams together. Bake for approximately 8 minutes, or until lightly browned.
- While the bottom layer is baking, in a large bowl combine the softened cream cheese, jar of strawberry preserves, and ½ c sugar. Mix well with a hand mixer until smooth and creamy.
- Pour the mixture over the cooked crescent roll layer. Spread evenly.
- Roll the remaining can of crescent rolls over the cream cheese mixture, stretching to the edges, and pinching the seams together.
- Pour the melted butter over the crescent rolls, and use the back of a silicone spatula to evenly distribute.
- Mix the 3 tbsp sugar with the cinnamon, and sprinkle evenly over the butter. Bake for 30-35 minutes, or until the top crescent rolls are cooked through.
- Serve warm, or let it cool, and refrigerate for several hours before serving. Cut into squares, and enjoy!
Did you make these Strawberry Cheesecake Sopapilla Bars? Leave a comment and rate the recipe (above) to let us know how they turned out!
Make sure you take a pic and show us your bars on Facebook – tag me at @TheCentsAbleShoppin!