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I like cream cheese desserts, and one of my favorites is this quick sopapilla cheesecake dessert with crescent rolls, which is rich in cream cheese. So, if you don’t like chocolate, here’s a recipe for you. (in the event that there are any) Enjoy!


2 crescent rolls (8 oz.) from Pillsbury
2 (8 oz.) cream cheese cartons, room temperature
1 pound of sugar
1 teaspoon vanilla extract
1 tablespoon of butter (melted)
1 teaspoon of cinnamon
4 tablespoons honey 4 tablespoons sugar


Preheat oven to 350 degrees Fahrenheit.

Using cooking spray, coat a 9 x 13 baking dish.

A can of crescent rolls should be pressed into the bottom of the dish, making sure to reach the sides and hold them together.
Bake the first layer of crescent roll dough for 5-8 minutes, or until just done. (Optional; this ensures that it is completed.) I’m not a big fan of uncooked dough.)

Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl.

Over the crescent rolls, spread the mixture.

Roll the remaining crescent roll over the top, stretching it to the edges and securing it with a rubber band.

Using the melted butter, brush the whole top of the crescent roll.

1 tablespoon cinnamon and 4 tablespoons sugar are sprinkled over the top.

Preheat oven to 350°F and bake for 30 minutes, or until golden brown.

Eat it hot (it’ll be a mess!) Alternatively, allow it cool and refrigerate for a few hours before serving.

Slice into triangles or squares and serve with a sprinkle of honey if desired.

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