My Sopapilla Cheesecake Bars have layers of a soft slightly sweet dough surrounding cheesecake and topped with cinnamon. They taste like a snickerdoodle cookie and a cheesecake had a baby. These are perfect to share because no plates or forks are needed. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Have you ever had Sopapilla? I have a friend who makes them and they are divine! I had to make a healthy version.
These are my version of the Sopapilla Cheesecake Bars my friend Esther makes that has layers of crescent dough, cheesecake filling, and cinnamon sugar. Ever since she brought those to friend's house I've wanted to make a healthy version.
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Esther has a great blog too that you should stopover at. She hasn't blogged much lately but I've been encouraging her to start up again. She has a new house to decorate and she does the cutest budget decorating of anyone I know.
What are Sopapilla Cheesecake Bars?
How to make keto pastry dough
If you've ever made a fathead pizza before you can make these bars. My trick for this type of dough is to mix it in the food processor. This helps incorporate all of the melted gooey cheese without leaving strands that don't get mixed it.
If you don't have a food processor you can certainly mix it by hand but it will take some elbow grease.
Under that cheesecake batter is the bottom crust. Make all the dough in the food processor. Transfer to parchment paper and you can make the batter without even washing a bowl.
With 5 kids and a mini apartment sized dishwasher I need to take steps to avoid the dishing piling up whenever possible.
Simply top with the other dough square, sprinkle on some sweetener, cinnamon, and then my favorite part...
...drizzle with melted butter. Just the combination of melted butter with the sweetener and cinnamon is so good. Try not to lick your fingers too much.
When this bakes it will puff up and then fall as it cools. Don't worry about the falling part. It helps make a compact bar full of luscious sopapilla cheesecake.
I hope you enjoy these Sopapilla Cheesecake Bars!
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Ingredients
Dough Ingredients:
- 8 oz mozzarella shredded or cubed
- 2 oz cream cheese
- 1 egg
- ⅓ cup almond flour
- ⅓ cup coconut flour
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1 teaspoon baking powder
Cheesecake Filling Ingredients:
- 14 oz cream cheese
- 2 eggs
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
Cinnamon Topping:
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tablespoon cinnamon
- 2 tablespoon melted butter
Instructions
- Preheat oven to 350.
- Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color wet your hands and press half of it into an 8x8 baking dish. Press out the other half into an 8x8 square on a piece of parchment paper.
- To make the cheesecake filling you can add the cream cheese, vanilla, eggs, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
- Pour the cheesecake batter on top of the bottom layer of dough. Gently put the other square of dough on top and peel off the parchment paper. Sprinkle the sweetener and cinnamon on top and drizzle with the melted butter.
- Bake for 50-60 minutes until puffed up and golden brown. If the butter pools in the center you can brush it over the top with a pastry brush during the last 20 minutes of baking. *If the top begins to brown too much cover it with foil.*
Notes
Nutrition
First Published September 21, 2016. Revised and Republished July 10, 2018.
Susan Lepoire says
I really, really liked this, especially the dough. The cheesecake part inside did seem eggy to me too. I looked up the recipe I used to make with crescent roll dough, and it does not call for eggs. I think next time I will try that. But, wow, I loved this recipe.
Lynnsy says
So I'm really torn about this recipe. let's start with the crust. My son has an almond allergy so I used 1/3 cup cassava flour with the 1/3 cup coconut flour and I was floored how well it worked. The dough turned out exactly how I was hoping and when baked, it was delicious and had the perfect texture. But then, like some of the other reviews, the inside did not turn out or taste like cheesecake and was super eggy, almost like it tasted like sweet scrambled eggs surrounded by French toast. I used monk fruit for my sweetener so maybe that doesn't bake up like regular sugar does. However, I want to experiment more because I used to make this dessert 25 years ago all the time and thought that I could never find a healthier version for the crust. Now that I have, I'm not giving up on perfecting the filling. Thanks for the recipe, I feel inspired to find other uses for this amazing crust too!
Taryn says
Thanks for your review, Lynnsy. I'm glad to hear cassava flour worked. I normally recommend sunflower seed flour as a sub for almond flour. For the filling, using 2 eggs for 14 ounces of cream cheese should not be super eggy. Did you use the full 14oz cream cheese?
Alex says
I put some " Walden Farm's" Brand chocolate syrup on the finished product and this was absolutely amazing.. was amazing alone but that syrup finished it perfect
Micki says
I LOVE sopapilla , and these bars didn't disappoint. I made the recipe exactly as written, and it turned out beautifully. Yum!
Michele says
Thank you for sharing. These were delicious. I was so happy to find a Keto dessert. I followed your recommendation and greased the parchment paper so the dough released easily! Thanks for a delicious recipe!
Miranda says
I hate to leave poor reviews, but I followed the recipe and I even put it lower on the rack because I read the reviews. It came out extremely eggy and was burned. I tried to scoop off the top layer and was hoping the rest was delicious, but it wasn't. I had really high hopes, but I just wasted an hour and a half and now have to throw away the whole thing! So sad.
Taryn says
None of the reviews mention baking on the lowest oven rack. I would not have suggested that myself. It's better to cover the top with foil if it browns. That is pretty standard when baking.
If you are new to low carb baking there is a learning curve. This is a basic mozzarella dough plus cheesecake. 2 eggs for 14 oz of cream cheese should not taste eggy. It has gotten many 5 star reviews. I'm sorry you didn't like it.
Audrey says
Just took it out of the oven. When can we eat it? Does it need to cool first or can I dig right in? I’m not sure if it’s like other cheesecakes and needs to set in the fridge over night or what...
Taryn says
Let it cool until at least room temperature. This is good room temperature or chilled.
Mady says
Is absolutely out of this world. Not sure why people are complaining. Is not burnt, not looking burnt. Is absolutely devine. Thanks for the recipe.
Anna says
I would like to use pure erythritol or monk fruit/ erythritol for this wonderful recipe but I am confuse and don't know how much to substitute using erythritol. Please help. Thank you.
Taryn says
I prefer the monk fruit blend. You may need 1.25 to 1.5 times the amount listed. I suggest just tasting the filling.
Natalee says
I just used monk fruit at the same quantities