Sopapilla cheesecake bars are dangerously good

Cheesecake is generally a crowd-pleaser, but it can be a bit labor-intensive. But these sopapilla cheesecake bars are simple to make, yet they still look and taste fancy.

Sopapillas are a fried pastry bread popular in Latin American countries, including Argentina, Chile, Peru and Uruguay, as well as in New Mexico. They can be made savory or sweet with toppings like cinnamon-sugar, honey or chocolate.

These cheesecake bars from Cakes Cottage begin with Pillsbury crescent rolls and include plenty of cinnamon and sugar flavor. You can eat them warm, although the blogger notes that they will be messy and that she prefers hers chilled. Either way, they look absolutely divine!

Pillsbury also offers their own recipe for the bars on their site, and they’re described as an irresistible indulgence: “Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!”

I can see these being a huge hit at any upcoming holiday parties you have on your calendar.

For a Southern twist on these tasty pastries, try these quick and easy sopapilla beignets from A Southern Fairytale. They can be garnished with your choice of powdered sugar, cinnamon sugar or chocolate, depending on your preference. As the recipe notes, you really can’t go wrong when it comes to fried bread. The best part? They take just 11 minutes to make.

You can even have sopapillas for breakfast with these mini sopapilla pancakes from Minimalist Baker. The recipe notes that they’d be great to serve at a brunch gathering as part of a larger spread. They take less than 30 minutes to make and require just eight ingredients. Topped with butter and honey, they look like the perfect way to start your day. Did we mention they’re vegan?

Which recipe will you try out first?