Sopapilla Cheesecake Bars

Name: Sopapilla Cheesecake Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 24 oz cream cheese ((for vegan, see note above)); 2 cans refrigerated crescent rolls ((16 oz total)); 1 3/4 cup plain yogurt, sour cream, or coconut cream; 1 1/2 tsp pure vanilla extract; 3/4 cup sweetener of choice; 2 1/2 tbsp cornstarch, or 5 tbsp almond flour; 3 tbsp melted butter or coconut oil; 1 tsp cinnamon; 1/3 cup sugar or granulated erythritol

5.0

(201)

chocolatecoveredkatie.com

Your recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 24

cheesecake cinnamon cream cheese

Ingredients

Remove All · Remove Spices · Remove Staples

24 oz cream cheese ((for vegan, see note above))2 cans refrigerated crescent rolls ((16 oz total))1 3/4 cup plain yogurt, sour cream, or coconut cream1 1/2 tsp pure vanilla extract3/4 cup sweetener of choice2 1/2 tbsp cornstarch, or 5 tbsp almond flour3 tbsp melted butter or coconut oil1 tsp cinnamon1/3 cup sugar or granulated erythritol

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Roll out crescent dough. Place one of the sheets on the bottom of a 9x13 baking pan. Preheat oven to 350 F. With a food processor or hand mixer, blend the cream cheese, yogurt, cornstarch, vanilla, and sweetener until completely smooth. Spread evenly into the pan. Carefully place the remaining crescent roll sheet on top. (Watch the step-by-step recipe video above. It's okay if the sheet falls apart! Press back together as much as you can.) Spread butter on top, sprinkle on the cinnamon sugar, and bake 25 minutes. Without opening the oven, turn off the heat and let sit in the closed oven for an additional 10 minutes. Let cool completely before cutting. I like to refrigerate the pan (once it's cooled) for a few hours, or loosely covered with a towel overnight, because the bars firm up considerably once cooled. View Nutrition Facts