Sopapilla Cheesecake Bars

During a recent lake outing, I wanted to put together an entire Mexican meal that would not only be easy and quick, but would impress the family. I eventually decided on 7-layer dip, Cottage Cheese Chicken Enchiladas, and these Sopapilla Cheesecake Bars. My dessert was a huge hit and we all found ourselves sneaking a bite the next day for breakfast, lunch, and snack. They’re irresistible!

Sopapilla Cheesecake Bars – adapted from 

2 (8 oz) packages cream cheese, softened
1 C white sugar
1 tsp vanilla
2 tubes of croissant dough (the flat seamless dough is best if you can find it!!)
3/4 white sugar
1 TBS cinnamon
1/2 C butter at room temp
honey for drizzling

Preheat oven to 350. Spray a casserole dish with PAM. Beat cream cheese with 1 C sugar and vanilla.

Layer one tube of croissant dough on bottom of pan. Press seams together. Pour cream cheese mixture in pan and spread evenly. Layer second tube of croissant dough on top. Melt butter and mix with 3/4 C sugar and cinnamon. Place sugar mixture on top (don’t worry, it doesn’t need to be pretty!)

Bake about 30 minutes or until croissant dough is golden brown and fluffy. Cool completely. Cut into bars and drizzle with honey immediately before serving.


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