Have you ever had Sopapilla? I have a friend who makes them and they are divine! I had to make a healthy version. They taste like a snickerdoodle cookie and a cheesecake had a baby. My Sopapilla Cheesecake Bars have layers of a soft slightly sweet dough surrounding cheesecake and topped with cinnamon. These are perfect to share because no plates or forks are needed.
Sopapilla Cheesecake Bars – Snickerdoodle Cheesecake Bars – Keto, Low Carb, THM S, Gluten-Free, Grain-Free
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.
Esther has a great blog too that you should stop over 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.
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 cheesecake.
I hope you enjoy these Sopapilla Cheesecake Bars!
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Sopapilla Cheesecake Bars. Layers of a soft slightly sweet dough surrounding cheesecake and topped with cinnamon. These are perfect to share because no plates or forks are needed.
- 8 oz mozzarella shredded or cubed
- 2 oz cream cheese
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tsp vanilla
- 1 tsp baking powder
- 14 oz cream cheese
- 2 eggs
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tsp vanilla
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tbsp cinnamon
- 2 tbsp melted butter
- 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 you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.Â
Notes on Sweeteners:Â
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
First Published September 21, 2016. Revised and Republished July 10, 2018.
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