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