Full of chocolate, cream cheese, crescent roll dough and delicious sugar mixture. These Chocolate Sopapilla Cheesecake Bars are easy, tasty and absolutely to die for.
If you’ve never tried Sopapilla Cheesecake Bars before, you are sadly missing out. They are absolutely wonderful and you won’t be able to stop at just one.
I decided that I wanted to give the traditional recipe a twist and add some chocolate, because who doesn’t love chocolate or bars? I know that I’m a huge huge fan of it.
So instead of your regular plain old cheesecake filling we did a deliciously and creamy chocolate cheesecake filling to make these Chocolate Sopapilla Cheesecake Bars.
Now this is a little twist on a Mexican theme of delicious Sopapillas which are just as delicious!
I’m a huge fan of any and all Cheesecake Bars, I don’t really care what is in them, fruit, sprinkles, cookies, chocolate. You say Cheesecake Bars, this girl is coming running.
But when you say Chocolate Sopapilla Cheesecake Bars I’m gonna be there in warp speed because I want to stress how absolutely delicious these bad boys are!
Some of my other favorite Cheesecake Bars that we have on our site include Funfetti Sugar Cookie Cheesecake Bars, Peach Cobbler Cheesecake Bars and No Bake Banana Cheesecake Bars.
WHY THIS RECIPE WORKS:
- With easy to find ingredients this recipe is a breeze to whip up!
- This makes a larger batch so there is enough to go around.
- You an use crescent dough sheets or regular crescent rolls for this recipe.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Cream cheese
Granulated sugar
Vanilla extract
Semi-sweet chocolate chips
Crescent roll dough sheets
Cinnamon
Butter
Chocolate syrup for topping, optional
HOW TO MAKE SOPAPILLA CHEESECAKE BARS, STEP BY STEP:
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with non-stick cooking spray, set aside.
- In a large bowl with a hand mixer, beat together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy.
- Melt the chocolate chips on 30-second intervals, stirring between each interval until fully melted. (This can be done in a microwave-safe bowl in the microwave or in a double boiler)
- Add the melted chocolate into the cheesecake mixture and beat with a hand mixer until fully blended.
- Unroll the crescent roll dough sheets and press one of the rolls of dough into the bottom of the prepared baking dish. If the dough doesn’t cover your baking dish, no worries, it will when you’re done.
- Top the dough with the cream cheese mixture, spreading it evenly over the dough.
- Top the filling with the other piece of dough and gently press it down.
- In a bowl, mix together the sugar, cinnamon and butter until combined and dollop it over the top of the dough.
- Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up.
- Remove from the oven and place on a wire rack to cool to room temperature. Then place in the refrigerator to cool completely.
- Cut into squares and serve with chocolate syrup if desired.
WHAT ARE SOPAPILLAS?
Sopapillas depending on where you come from are usually fried dough that is hollow inside that can be dusted with powdered sugar, honey or cinnamon.
In this case we took some of those flavors in these Cheesecake Bars and put them on the top of the bars themselves. They are not a traditional sopapilla in the least, they just resemble some of the flavors.
Spoapilla Cheesecake Bars have been around for a long time and are very popular among recipe creators as they are utterly delicious, we just took a twist and made ours chocolate.
Trust me when you add chocolate to cheesecake and dough with cinnamon sugar, you get heaven in your mouth! I just can’t resist these and I hope you won’t be able to either!
CAN I USE REGULAR CRESCENT ROLLS?
Yes you can. You will just want to make sure that you pinch the seams of the perforations together before placing the dough in the pan so that it is sealed.
We like to use the dough sheets as it is so much easier and they are usually readily available in your grocery store next to the regular crescent rolls.
WHAT KIND OF CHOCOLATE IS BEST?
We like to use semi-sweet chocolate for this recipe to balance out the sweetness of the bars themselves. You can also use dark chocolate or milk chocolate depending on your flavor preference.
CAN I MAKE THESE INTO REGULAR SOPAPILLA CHEESECAKE BARS?
Yes, just simply leave out the chocolate in the recipe and make as instructed.
HOW TO STORE:
These need to be refrigerated as they contain cream cheese. Store in an airtight container and place in the refrigerator where they will keep up to 3 days.
These can also be frozen. We like to cut and place them on a baking sheet and freeze for about an hour until solid then remove and place in an airtight container or freezer bag. To defrost remove individual bars or the whole container in the refrigerator.
TIPS AND TRICKS FOR MAKING SOPAPILLA CHEESECAKE BARS:
- You can use crescent dough sheets or regular crescent rolls for these.
- We use semi-sweet chocolate but you can also use milk or dark if you like that flavor better.
- To make regular Sopapilla Cheesecake Bars simply eliminate the chocolate chips.
- Make sure these cool to room temperature before cutting to allow the cheesecake to set up nicely.
- The chocolate drizzle is optional but it adds a more of a decadent chocolate flavor.
- These can be frozen, see above on how we like to do that.
Want a fun, chocolatey flavorful treat to whip up for yourself or guests? Then you have to make these Chocolate Sopapilla Cheesecake Bars, you’ll be obsessed.
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE SOPAPILLA CHEESECAKE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Sopapilla Cheesecake Bars
Ingredients
Cheesecake:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 2 8 ounce cans refrigerated crescent roll dough sheets
Topping:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter
- Chocolate syrup for topping optional
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with non-stick cooking spray, set aside.
- In a large bowl with a hand mixer, beat together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy.
- Melt the chocolate chips on 30-second intervals, stirring between each interval until fully melted. (This can be done in a microwave-safe bowl in the microwave or in a double boiler)
- Add the melted chocolate into the cheesecake mixture and beat with a hand mixer until fully blended.
- Unroll the crescent roll dough sheets and press one of the rolls of dough into the bottom of the prepared baking dish. If the dough doesn’t cover your baking dish, no worries, it will when you’re done.
- Top the dough with the cream cheese mixture, spreading it evenly over the dough.
- Top the filling with the other piece of dough and gently press it down.
- In a bowl, mix together the sugar, cinnamon and butter until combined and dollop it over the top of the dough.
- Bake for 30 to 35 minutes until the top layer of dough is a golden brown and has puffed up.
- Remove from the oven and place on a wire rack to cool to room temperature. Then place in the refrigerator to cool completely.
- Cut into squares and serve with chocolate syrup if desired.
Notes
- You can use crescent dough sheets or regular crescent rolls for these.
- We use semi-sweet chocolate but you can also use milk or dark if you like that flavor better.
- To make regular Sopapilla Cheesecake Bars simply eliminate the chocolate chips.
- Make sure these cool to room temperature before cutting to allow the cheesecake to set up nicely.
- The chocolate drizzle is optional but it adds a more of a decadent chocolate flavor.
- These can be frozen, see above on how we like to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED APRIL, 2021.
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