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    Home » Dessert Recipes » Cookies & Bars » Sopapilla Cheesecake Bars

    Sopapilla Cheesecake Bars

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jul 10, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for sopapilla cheesecake bars
    pinterest image for sopapilla cheesecake bars

    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.

    stack of four Snickerdoodle Cheesecake Bars close up

    collage of food
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    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.

    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.

    overhead view on pile of sopapilla cheesecake bars

    What are Sopapilla Cheesecake Bars?

    A sweet pastry with cheesecake filling. These take a basic mozzarella dough and sandwich a cheesecake filling inside. You end up with a perfect sweet dough covered cheesecake.

    mozzarella dough for sopapilla cheesecake balled onto parchment paper

    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.

    mozzarella dough rolled into two squares, one on parchment and one placed in a baking dish

    If you don't have a food processor you can certainly mix it by hand but it will take some elbow grease.

    sopapilla cheesecake filling in a baking dish

    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.

    baking dish of sopapilla cheesecake batter layers

    Simply top with the other dough square, sprinkle on some sweetener, cinnamon, and then my favorite part...

    casserole dish of sopapilla cheesecake bar batter coated in cinnamon powder

    ...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.

    close up on sopapilla cheesecake batter in casserole dish drizzled with melted butter

    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.

    sopapilla cheesecake bars in a casserole dish before being cut into squares

    I hope you enjoy these Sopapilla Cheesecake Bars!

    pile of sopapilla cheesecake bars on a red plate

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

    stack of four Snickerdoodle Cheesecake Bars close up

    Keto Sopapilla Cheesecake Bars

    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.
    Print Recipe
    Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: American, Mexican
    Servings: 16 bars
    Calories: 190
    Author: Taryn

    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
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    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

    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. 
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 190 | Carbohydrates: 4g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 209mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Calcium: 127mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    First Published September 21, 2016. Revised and Republished July 10, 2018.

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    Comments

    1. Erika says

      November 28, 2019 at 8:29 pm

      Unfortunately mine looked burnt, but didn't taste like it at least. The filling was kind of like custard. I wish I'd thought about this before making it since it has eggs in the filling. I like the dough on the bottom at least. I wanted this so much & was disappointed. I followed the recipe & re-read it several times to see if it needed to be covered while cooking. I feel pretty bad I'm the only person that isn't into this recipe looking at the comment section. 🙁

      Reply
      • Taryn says

        November 28, 2019 at 9:12 pm

        I'm sorry you didn't care for this. It's impossible to make a recipe that everyone loves. Don't feel bad. You could cut back on the eggs if you try it again.

        Reply
    2. CINDY LEVY says

      September 14, 2019 at 7:15 pm

      All I have is Trim Healthy Mama Baking blend. Would the equivalent be equal of the other flours ?

      Reply
      • Taryn says

        September 14, 2019 at 9:14 pm

        Use a tablespoon less.

        Reply
    3. Jenni says

      July 12, 2019 at 8:17 am

      I LOVE sopapilla but never make them! These bars are genius - so easy and so delicious!! Definitely making these soon!5 stars

      Reply
    4. Candy says

      December 19, 2018 at 10:41 pm

      Can I use Stevia as the sweetener?5 stars

      Reply
      • Taryn says

        December 20, 2018 at 4:25 pm

        Stevia extract or a stevia blend?

        Reply
        • Candy says

          December 20, 2018 at 7:56 pm

          It’s Pyure organic stevia blend.

        • Taryn says

          December 20, 2018 at 10:35 pm

          Yes, pyure should work in this recipe. You only need 1/4 to 1/2 of the amount listed.

    5. Tara says

      November 05, 2018 at 2:04 pm

      These are beautiful -- can't wait to try them!5 stars

      Reply
    6. Christina says

      November 05, 2018 at 10:06 am

      What an incredible recipe! This has all of the amazing flavor I would expect!5 stars

      Reply
    7. Kelly says

      November 01, 2018 at 5:44 pm

      What do you mean by the dough blade on the food processor? I have. Dough hook for my Kitchen aid mixer??

      Reply
      • Taryn says

        November 01, 2018 at 9:23 pm

        You can use your stand mixer. Enjoy!

        Reply
    8. Susan Leishman says

      October 12, 2018 at 12:25 pm

      I can't seem to find how many servings this makes. Also wondering if it can be frozen? Looks wonderful.

      Reply
      • Taryn says

        October 12, 2018 at 3:07 pm

        At the top of the recipe card, it says it makes 16 bars. It can be hard to find. I have not tried freezing this but cheesecake, in general, does freeze well so I think these would too!

        Reply
    9. Amanda says

      September 14, 2018 at 4:59 pm

      Do these need refrigerated?

      Reply
      • Taryn says

        September 15, 2018 at 10:57 am

        Yes, I keep most of my baked goods refrigerated but especially anything like a cheesecake.

        Reply
    10. Marissa G says

      July 24, 2018 at 5:05 pm

      I believe my son has some allergies to almonds, is there something I could use to substitute the almond four? I would love to make this recipe

      Reply
      • Taryn says

        July 24, 2018 at 5:15 pm

        You can use sunflower seed flour, ground golden flax, or all coconut flour. If you decide to use all coconut flour use half the amount.

        Reply
    11. Katrina says

      July 23, 2018 at 3:36 pm

      This looks delicious! I don't have coconut flour, could I use the same amount of almond flour?

      Reply
      • Taryn says

        July 23, 2018 at 10:10 pm

        Use a little extra almond flour. It doesn't absorb as much liquid as the coconut flour so you need more.

        Reply
        • Katrina says

          July 24, 2018 at 10:58 am

          Thanks so much! I used 1 & 1/3 cups of almond flour total and they turned out great and DELICIOUS! Thanks so much!5 stars

    12. Marie says

      July 23, 2018 at 12:58 am

      This recipe is yummy! I was not very successful at rolling out the top layer of dough on parchment paper & laying it in top of the cream cheese layer. ANy tips on how to do this? It seems like the dough won’t separate from the parchment paper. Thank you for sharing this!5 stars

      Reply
      • Taryn says

        July 23, 2018 at 3:19 pm

        You could grease the parchment so it releases the dough easier.

        Reply
        • Marie Ball says

          July 24, 2018 at 11:08 am

          Thank you! I will try that next time. I dropped pieces of the dough on top instead, it worked out fine too:)5 stars

    13. Terri says

      July 18, 2018 at 5:23 pm

      Any thoughts on how to make this egg free? I’m allergic to eggs. Thanks!

      Reply
      • Taryn says

        July 18, 2018 at 8:23 pm

        Hmmm, I'm not sure if there is a way to make the mozzarella dough without eggs. You could do a no bake cheesecake with gelatin and use a pie crust type dough.

        Reply
        • Terri says

          July 18, 2018 at 9:07 pm

          I’ll give it a try and let you know

    14. Carol says

      July 17, 2018 at 2:39 pm

      These look amazing. I have a birthday coming up, I need to start dropping hints that this would be a great dessert for my kids to make for me!! lol

      Reply
    15. Leeanne Stilley says

      July 13, 2018 at 6:29 pm

      Instead of 1/3 cup almond flour and 1/3 cup coconut flour can you use 2/3 cup THM Baking Blend? Thanks I love your recipes. I follow you on Instagram. We made your Broccoli Bacon Ranch Casserole. It was delicious! If the food in all the recipes taste even half as amazing as your pictures, it is pure gold! Beautiful food blog. Thanks for all your hard work for the sake of us "foodies" that are working on better health!5 stars

      Reply
      • Taryn says

        July 14, 2018 at 4:56 pm

        Hi Leeanne, you should be able to sub in baking blend in this recipe. I hope you enjoy it!

        Reply
    16. Joanie says

      July 12, 2018 at 12:30 pm

      What a unique recipe and I love that you made it Keto friendly. These came together quickly and are so delicious!5 stars

      Reply
    17. Gloria says

      July 12, 2018 at 7:06 am

      This is my kind of dessert. Dense and not over the top sweet. Love the cinnamon top. I can imagine how this smells as it bakes. Looks like it would transport well. Perfect to take to BBQ parties or picnics this summer.5 stars

      Reply
    18. Shiho says

      July 09, 2018 at 5:25 pm

      I had been looking for more Keto low carb dessert and snacks. This is absolutely going to my list to make, this will perfectly fit into my bento box for my treat of a day 😀5 stars

      Reply
    19. Renee says

      July 09, 2018 at 2:34 pm

      These look wonderful! I'm excited to have another keto dessert recipe to add to my files.5 stars

      Reply
    20. Chris G. says

      May 04, 2018 at 9:47 pm

      These are in the oven right now. They look, and smell, like they will be amazing. And the filling tasted pretty good from the spatula!!!

      A few comments about the process...

      1. I used Swerve (erythritol) and was plugging all ingredients in to MyFitnessPal recipe generator. Because the amount of sweetener is significant, it yields 144 grams of Carbohydrate in the recipe (Swerve is 4 grams/tsp.), which then shows as 13 grams per recipe serving. This, of course, can be misleading as sugar alcohols don't "count," in context. For comparison, the Trim Healthy Mama Gentle Sweet nutrition label shows 3 grams/tsp. and would yield 108 grams total carbohydrate in this recipe. Point being, the Nutrition Facts shown at the end of the recipe MUST be subtracting the sugar alcohol "carbohydrate" from their count.

      2. The dough came together nicely, but I felt like I almost ran out of material. What probably happened is I didn't evenly divide the top and bottom layers. Either way, I would suggest rolling both layers out on parchment first (with a wet roller) as I found the spreading of the bottom layer by hand was difficult to get an even layer. It will also allow you to see if you have too much or too little and make more consistent layers.

      3. I mixed the cinnamon and Swerve together first in a shaker bottle, for an even distribution. Once I started shaking it on, it seemed like A LOT. But keep going, because how can there really be too much sweet, cinnamon-y flavor!

      Can't wait to try them.4 stars

      Reply
      • Taryn says

        May 08, 2018 at 10:25 am

        Hi Chris,

        Yes, the carbs listed have the sugar alcohols subtracted. My nutrition calculating does it automatically. How did you like the sopapilla cheesecake bars?

        Taryn

        Reply
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