Strawberry Sopapilla Cheesecake Bars

Creamy cheesecake swirled with sweet strawberry preserves, layered between a buttery crescent dough crust — it’s easy to see why these strawberry sopapilla cheesecake bars are a favorite dessert!

stack of cheesecake bars with text overlay "Strawberry Sopapilla Bars"

Strawberry Sopapilla Cheesecake Bars

Sopapilla cheesecake bars are a favorite special occasion dessert in our family. A batch of them feeds a crowd and everybody loves them! There are almost never any leftovers!

This recipe is a fruity twist on the original, with sweet strawberry preserves blended right into the cheesecake batter. Kids especially love the strawberry cheesecake version because it is a little bit sweeter and has a lot of fruit flavor!

Even though it is an updated recipe, this is still just as easy as the original! Using crescent rolls for the crust is a big time saver.

Delicious AND easy?! That’s a winning recipe in my book!

— Stacey

strawberry cheesecake sopapilla bars

Ingredients

  • 2 cans of refrigerated crescent rolls
  • 2 (8oz) blocks of cream cheese, softened
  • ½ cup sugar
  • 1 (10-11oz) jar strawberry preserves
  • ¼ cup butter, melted
  • 3 Tablespoons sugar
  • 1 Tablespoons cinnamon

ingredients needed to make sopapilla bars

Kitchen Tools You May Find Helpful

close up of fresh baked strawberry cheesecake bars

How to Make Strawberry Sopapilla Cheesecake

Preheat oven to 350°F and coat a 9×13″ baking dish with non-stick cooking spray.

mixing strawberry jam and cream cheese

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.

layering crescent dough in baking dish

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.

spreading cheesecake on top of crescent dough crust

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.

pouring butter on top of crescent dough cheesecake crust

Pour the melted butter over the crescent rolls, and use the back of a silicone spatula to evenly distribute.

Mix the 3 Tablespoons of sugar with the cinnamon, and sprinkle evenly over the butter.

sprinkling cinnamon sugar on top of sopapilla cheesecake

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.

2 photo collage of strawberry sopapilla cheesecake

Cut into squares and enjoy!

close up of strawberry sopapilla cheesecake

Optional Garnish Ideas

Make your strawberry cheesecake bars extra special by adding your favorite toppings!

  • Drizzle of honey
  • More cinnamon sugar
  • Chocolate or strawberry syrup
  • Whipped cream
  • Vanilla ice cream

4 photo collage showing how to make strawberry cheesecake sopapilla bars

Frequently Asked Questions

Can You Use a Different Fruit?

Sure! While we used strawberry for this recipe, you can swap out with your favorite fruit preserves. Blueberry, raspberry, blackberry, or cherry would all taste fabulous!

Can You Make This Recipe Ahead of Time?

This is a great recipe to make a day ahead because it can be refrigerated and re-heated later. Or you can enjoy them cold right out of the fridge for a refreshing treat on a hot day!

To reheat, place the pan back in the oven until warmed through. I usually do this by putting the pan in the oven while it preheats. By the time the oven reaches temperature, the dessert is usually warm.

Then you can add some fresh toppings to jazz things up!

Pin this recipe on Pinterest:

2 photo collage of strawberry sopapilla cheesecake bars

 

Free Printable Copy of the Recipe Here:

Yield: 12

Strawberry Sopapilla Cheesecake Bars

stacked strawberry sopapilla bars

Creamy cheesecake swirled with sweet strawberry preserves, layered between a buttery crescent dough crust — it's easy to see why these strawberry sopapilla cheesecake bars are a favorite dessert!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 cans of refrigerated crescent rolls
  • 2 (8oz) blocks of cream cheese, softened
  • ½ cup sugar
  • 1 (10-11oz) jar strawberry preserves
  • ¼ cup butter, melted
  • 3 Tablespoons sugar
  • 1 Tablespoons cinnamon

Instructions

  1. Preheat oven to 350°F and coat a 9x13" baking dish with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Pour the mixture over the cooked crescent roll layer. Spread evenly.
  5. Roll the remaining can of crescent rolls over the cream cheese mixture, stretching to the edges, and pinching the seams together.
  6. Pour the melted butter over the crescent rolls, and use the back of a silicone spatula to evenly distribute.
  7. Mix the 3 Tablespoons of sugar with the cinnamon, and sprinkle evenly over the butter.
  8. Bake for 30-35 minutes, or until the top crescent rolls are cooked through.
  9. Serve warm, or let it cool, and refrigerate for several hours before serving.
  10. Cut into squares and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 193mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g

Nutrition information is an estimate only.

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