Sopapilla Cheesecake Squares | Dangerously Good & Really Easy to Make

best cream cheese squares

best cream cheese squares

Need a tasty holiday breakfast or dessert recipe to bake for family and friends?

Consider making these insanely delicious, yet really easy to make Sopapilla Cheesecake Bars or as we call them, Cream Cheese Squares. The bottom is a buttery crescent roll, the filling is sweetened cream cheese, and the top layer is a buttery crust with lots of cinnamon and sugar.

This recipe is so simple to make, requires just a few basic ingredients, and is dangerously good – don’t say I didn’t warn ya!

easy cinnamon sugar squares

Hip2Save Family Favorite Recipe!

These exact cream cheese squares happen to be a personal family favorite of Collin’s, and I’ve been making them for years, too! They literally take about 10 minutes to prepare (and then an agonizing 30 minutes to bake)… super easy! I promise this recipe won’t disappoint.

**WARNING** If you’re on a diet, please close your eyes and scroll past this recipe.

cream cheese squares using crescent rolls

Hip Tips:

  • The addition of a tiny bit of lemon juice and lemon zest is optional, but brightens the filling, and is so delicious!
  • Let the squares cool completely before cutting. In fact, you can even set them in the fridge for awhile so the middle can become firmer to cut.
  • These will disappear super fast at any gathering, so maybe consider making two batches for a larger crowd.
  • You can serve the cinnamon sugar squares as is, or consider adding fresh fruit (strawberries, bananas, apple slices) or pie filling on top to make these even more tasty!

cream cheese filling

spreading cream cheese filling

sprinkling cinnamon sugar on cream cheese squares


Sopapilla Cheesecake Squares

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Flaky squares of cinnamon sugar pastry with a filling of delicious sweetened cream cheese.


  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 squeeze of lemon juice (optional)
  • 1/4 teaspoon lemon zest (optional)
  • 1/2 cup butter, melted
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon



Preheat oven to 350 degrees F. Grease a 9×13 inch pan.


Press one can of the crescent rolls into the bottom of the prepared pan.


In a medium bowl, use a handheld mixer or stand mixer to mix the cream cheese, 1 cup of sugar, vanilla, lemon juice, and lemon zest until smooth and creamy. Spread evenly over the crescent layer.


Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.


Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.


Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden. Let completely cool and then cut into squares to serve.

I cut mine into 12 large squares as shown in photos, but you could cut them smaller if desired. 

Brought to you by Hip2Save.

pan of baked cream cheese squares

These are dangerously GOOD!

There’s basically no better way to use crescent rolls than to make some yummy Sopapilla Cheesecake Bars! They are super rich and decadent, and taste almost like a fancy cream cheese danish. The best part is, even if you’re not a talented baker, you’ll be able to pull these off for sure- enjoy!

sugar and cinnamon cream cheese squares

Make this classic rich and creamy Grape-Nuts pudding recipe!

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