Full of chocolate, cream cheese, crescent roll dough and a sugar mixture these Chocolate Sopapilla Cheesecake Bars are easy, tasty and absolutely to die for.
If you’ve never tried a Sopapilla Cheesecake Bar, you are sadly missing out. They are absolutely addictive 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 Sopapilla Cheesecake Bars.
Now this is a little twist on a Mexican theme of delicious Sopapillas which I will hopefully have a recipe coming to you later this month for them at the moment I do have these delicious Glazed Sopapilla Bites.
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, Oreo Chocolate Chip Cheesecake Bars and Lemon Raspberry 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 cooking spray and set aside.
- In a large bowl with a hand mixer beat together the cream cheese, 1 cup of sugar, and vanilla together until smooth.
- Melt the chocolate chips on 30-second intervals, stirring between each one until fully melted.
- Beat the melted chocolate into the cheesecake mixture until fully blended.
- Unroll the dough and press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams if using rolls vs sheets. The dough may not fully cover the pan, don’t worry, it will when you’re done.
- Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough and gently press it down.
- Mix together the butter, sugar, and cinnamon and dot 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 enjoy or cover and refrigerate.
- Serve with chocolate syrup if desired.
You can’t tell me that these Chocolate Cheesecake Bars are not super easy right? I mean look at that crust on top of these bad boys! Don’t they just make you want to eat the whole pan?
Or maybe thats just me…I mean no shame whatsoever, I probably would end up eating the whole pan anyways just because they are so so good!
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!
HOW TO STORE:
These are best eaten within 3 days and need to be refrigerated as they contain cream cheese. Store in an airtight container and place in the refrigerator.
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.
These should keep frozen for up to 3 months, 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.
- Feel free to add ¼ to ½ teaspoon of ground cayenne pepper to the cheesecake filling for a Mexican Chocolate flavor.
- Make sure these cool to room temperature before cutting to allow the cheesecake to set up nicely.
If you want a fun, chocolatey flavorful treat to whip up for yourself or guests then you have to make my Sopapilla Cheesecake Bars!
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 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 2 8 oz cans refrigerated crescent roll dough sheets
Topping:
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter
- Chocolate syrup for topping
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl with a hand mixer beat together the cream cheese, 1 cup of sugar, and vanilla together until smooth.
- Melt the chocolate chips on 30-second intervals, stirring between each one until fully melted.
- Beat the melted chocolate into the cheesecake mixture until fully blended.
- Unroll the dough and press one of the rolls of dough into the bottom of the prepared baking dish and pinch together any seams if using rolls vs sheets. The dough may not fully cover the pan, don’t worry, it will when you’re done.
- Top the dough with the cream cheese mixture, making sure to spread it evenly over the dough. Top the filling with the other piece of dough and gently press it down.
- Mix together the butter, sugar, and cinnamon and dot 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 enjoy or cover and refrigerate.
- 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.
- Feel free to add ¼ to ½ teaspoon of ground cayenne pepper to the cheesecake filling for a Mexican Chocolate flavor.
- Make sure these cool to room temperature before cutting to allow the cheesecake to set up nicely.
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