This sopapilla cheesecake air fryer recipe is one of my favorites to make for Cinco de Mayo, or anytime of year honestly. Creamy cheesecake filling is spread between two layers of crescent dough and finished with crunchy cinnamon and sugar. It’s a Mexican cheesecake in bar form!
Imagine sweetened cream cheese between two layers of crescent dough, topped with a crispy layer of cinnamon and sugar. Yep, these sopapilla cheesecake bars are delectable!
While the classic preparation is the oven, I like making mine in the air fryer. I find it saves time, encourages me to make smaller portions, and keeps my oven available for other things (but it’s also great if you’ve ditched the oven altogether)!
If you’re not a fan of crescent dough, these cheesecake bars can also be made using tortillas or puff pastry, so they’re versatile based on personal tastes and availability.
Enjoy sopapilla cheesecake bars anytime you’re craving a creamy, sweet treat (but I especially like them for Cinco de Mayo)!
Ingredients List
8 ounce can crescent rolls (such as Pillsbury)
8 ounces cream cheese, softened
1 tsp vanilla extract
¾ cup granulated sugar, divided
3 Tbsp salted butter, melted
1 tsp cinnamon
Ingredient Tips and Substitutions
I prefer the crescent dough sheets, but you can use regular and pinch the seams together as well. Alternatively, you can substitute flour tortillas or puff pastry instead
This recipe easily doubles if you want to make a larger pan
You definitely do not need additional toppings, but you could drizzle them with honey to make them more similar to a traditional sopapilla!
Equipment Note
You’ll need an oven-safe pan that fits in your air fryer for this recipe. If you can fit an 8” square baking pan, that works great. If not, split it into smaller pans! I have a Ninja Dual Zone so I use either mini cake pans or mini casserole dishes to make it fit correctly.
If you use a ceramic dish (instead of metal), I highly recommend pre-cooking the bottom crust for 5 minutes before adding the top layers. You’ll also need to cool it longer (at least an hour).
I’ve used both, and my bottom crust is raw without pre-cooking it if I use the ceramic dishes (my metal cake pans don’t need it, though) and they take longer to set the filling.
Step By Step Instructions
Roll your crescent dough out, pinching the seams together to form a sheet. Cut the dough in half widthwise, so you have two even pieces. Note: if you are using multiple smaller pans, cut the pieces to fit those instead
In a mixing bowl, combine the softened cream cheese, ½ cup of the granulated sugar, and the vanilla and stir until well mixed
Spray your baking dish(es) with nonstick spray, and then press one sheet of crescent dough into the bottom. Note: if you are using a thick ceramic dish, prebake this bottom crust for 5 minutes at 350°F. For metal cake pans, this is not needed
Top with the sweetened cream cheese mixture (divide evenly if using multiple pans)
Cover with the other sheet of crescent dough
Spread the melted butter over the top layer of crescent dough
Combine the remaining ¼ cup granulated sugar and the cinnamon, and sprinkle that evenly over the butter
Place the baking dish(es) into your air fryer’s basket or rack
Cook on the air fry setting at 350°F for 15-20 minutes, or until golden brown and set (the bars shouldn’t jiggle). Times can vary between air fryers and based on pan size, so adjust as needed
Refrigerate for about 30 minutes (or at least 60 minutes for a thick ceramic dish) to allow the bars to set completely before cutting (I do 2” squares, but this is your choice). Enjoy!
Sopapilla cheesecake is a delicious dessert that combines the flavors of traditional sopapillas with creamy cheesecake.
It typically consists of a layer of sweetened cream cheese mixture sandwiched between layers of crescent roll dough, then baked or air fried until golden and crispy. Normally, it is cut into bars for serving.
How Do I Make Sopapilla Cheesecake in the Air Fryer?
To make sopapilla cheesecake in the air fryer, start by preparing a cream cheese filling and spreading it over a layer of crescent roll dough in a baking dish. Top with another layer of crescent roll dough and brush with melted butter and cinnamon sugar.
Air fry the assembled dish until golden and cooked through, then cool slightly before cutting into squares and serving.
Can I Use Pre-Made Crescent Roll Dough for Sopapilla Cheesecake?
Yes, you can use pre-made crescent roll dough for sopapilla cheesecake. Choose the sheet style dough, or press the seams together for a traditional tube of crescents.
You can also use puff pastry dough or flour tortillas, depending what you prefer and have available.
How Should I Store Sopapilla Cheesecake Leftovers?
If you have leftover sopapilla cheesecake, store it in an airtight container in the refrigerator.
It will keep well for several days, and you can enjoy it cold or reheat it briefly in the microwave for about 30 seconds before serving.
Can I Freeze Sopapilla Cheesecake?
Yes, you can freeze sopapilla cheesecake for longer-term storage. Wrap individual slices or the entire dish tightly in plastic wrap and aluminum foil before placing it in the freezer.
Thaw overnight in the refrigerator before reheating or serving.
What Variations Can I Try with Sopapilla Cheesecake?
There are many variations of sopapilla cheesecake that you can try to customize the flavor. You can add toppings like fruit preserves, caramel sauce, or chocolate chips.
Additionally, you can experiment with different flavored cream cheese fillings or incorporate nuts and spices for added texture and taste.
Is Sopapilla Cheesecake Suitable for Special Occasions?
Yes, sopapilla cheesecake is a versatile dessert that’s perfect for special occasions like potlucks, family gatherings, or holiday celebrations. Its delicious flavor and impressive presentation make it a crowd-pleaser for any event.
Due to the inspiration it draws from classic Mexican sopapillas, it is also suitable for a Cinco de Mayo celebration.
Can I Make Sopapilla Cheesecake Ahead of Time?
Yes, you can prepare sopapilla cheesecake ahead of time and store it in the refrigerator or freezer until ready to serve.
It can be enjoyed cold, or reheated in the air fryer or microwave to warm it slightly before serving.
How Long Can Sopapilla Cheesecake Sit Out?
Sopapilla cheesecake can sit out for 2 hours. After that, it needs to be refrigerated for food safety reasons.
For particularly hot days (over 90°F), reduce the time it can sit out to 1 hour.
Recipe Pro Tips
I cooked my sopapilla cheesecake bars for 17 minutes total in a Ninja Dual Zone air fryer (without preheating). Times can vary between air fryers, and based on the size of the pan(s) you use, so adjust as needed
It is somewhat normal for your air fryer to smoke a little from this recipe. The butter on top can splatter up into the heating element. Use lower pans to mitigate this, or just pause, let it dissipate, tilt the pan to redistribute the butter, and continue
The bars will rise during cooking so I don’t recommend using anything lower than 1” tall (but taller is fine as well)
Storage and Reheating Tips
Store any leftover sopapilla cheesecake bars in an airtight container in the refrigerator for up to 5 days
It can be enjoyed cold, but if you prefer warm sopapilla cheesecake, heat a square for 30 seconds in the microwave, or about 3 minutes at 350°F in the air fryer to warm it before enjoying
These sopapilla cheesecake bars are the perfect air fryer dessert for Cinco de Mayo, or anytime! You don’t have to fire up the big oven (and it’s a great option if you don’t have one at all), plus it saves time and encourages smaller batches too.
Creamy cheesecake filling is sandwiched between layers of crescent dough and a crunchy cinnamon sugar topping for a sweet treat that’s sure to please!
I like to eat mine cold like a more traditional cheesecake, but feel free to warm them up a bit before enjoying them! There’s no wrong way to eat these Mexican inspired dessert bars!
Sopapilla Cheesecake Bars in the Air Fryer
These sopapilla cheesecake bars are a perfect air fryer dessert option for Cinco de Mayo. Crescent dough is filled with cheesecake and topped with crunchy cinnamon sugar for a sweet treat!
Square cake pan(or similar oven safe dish(es) that fit in your air fryer)
Ingredients
8ouncecan crescent rolls(such as Pillsbury)
8ouncescream cheese(softened)
1tspvanilla extract
¾cupgranulated sugar(divided)
3Tbspsalted butter(melted)
1tspcinnamon
Instructions
Roll your crescent dough out, pinching the seams together to form a sheet. Cut the dough in half widthwise, so you have two even pieces. Note: if you are using multiple smaller pans, cut the pieces to fit those instead
8 ounce can crescent rolls
In a mixing bowl, combine the softened cream cheese, ½ cup of the granulated sugar, and the vanilla and stir until well mixed
Spray your baking dish(es) with nonstick spray, and then press one sheet of crescent dough into the bottom. Note: if you are using a thick ceramic dish, prebake this bottom crust for 5 minutes at 350°F. For metal cake pans, this is not needed
Top with the sweetened cream cheese mixture (divide evenly if using multiple pans)
Cover with the other sheet of crescent dough
Spread the melted butter over the top layer of crescent dough
3 Tbsp salted butter
Combine the remaining ¼ cup granulated sugar and the cinnamon, and sprinkle that evenly over the butter
1 tsp cinnamon
Place the baking dish(es) into your air fryer’s basket or rack
Cook on the air fry setting at 350°F for 15-20 minutes, or until golden brown and set (the bars shouldn’t jiggle). Times can vary between air fryers and based on pan size, so adjust as needed
Refrigerate for about 30 minutes (or at least 60 minutes for a thick ceramic dish) to allow the bars to set completely before cutting (I do 2” squares, but this is your choice). Enjoy!
Notes
I prefer the crescent dough sheets, but you can use regular and pinch the seams together as well. Alternatively, you can substitute flour tortillas or puff pastry instead
If you use a ceramic dish (instead of metal), I highly recommend pre-cooking the bottom crust for 5 minutes before adding the top layers. You’ll also need to cool it longer (at least an hour). I have tried both and found that I really prefer metal pans for this recipe as it can be finicky and lead to a raw dough bottom if you use other things
I cooked my sopapilla cheesecake bars for 17 minutes total in a Ninja Dual Zone air fryer (without preheating). Times can vary between air fryers, and based on the size of the pan(s) you use, so adjust as needed
It is somewhat normal for your air fryer to smoke a little from this recipe. The butter on top can splatter up into the heating element. Use lower pans to mitigate this, or just pause, let it dissipate, tilt the pan to redistribute the butter, and continue
The bars will rise during cooking so I don’t recommend using anything lower than 1” tall (but taller is fine as well)
Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, size of pieces, and quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
