Sopapilla Blueberry Cheesecake Bars

If you liked Sopapilla Cream Cheese Bars, you will totally be crazy for these Blueberry version. They are sweet and tangy, creamy and crunchy at the same time!

A few years back, everybody became crazy for easy and simple twist on the popular Mexican pastry- Easy Sopapilla Bars. And I totally understand why that happened. I was crazed too! Easy Sopapilla Bars flooded the internet. Like many of my food blogger fellows, I also had to have it on my blog. If you missed it by any chance, then I have to remind you of my Just Ordinary Cheesecake Bars recipe. It’s still one of the most popular recipe on my blog after all these years!
But I couldn’t stop just there. Although just a simple creamy cheesecake filling is a very good combo with crescent rolls and buttery sugar coated crust, I had to try some changes. Bowl full of fresh, juicy, ripe blueberries on my table was enough to inspire me to re-try my old recipe with a small but significant addition. And that’s how these Blueberry Cheesecake Bars showed on my blog.


  • For The Crust:
  • 16 oz. refrigerated Crescent rolls (or rolled puff pastry-2 sheet)
  • For Blueberry Cheesecake filling:
  • 16 oz. cream cheese-softened
  • 1/2 cup sugar (or more to taste)
  • 1 tsp vanilla extract
  • 1cup fresh blueberries
  • For Topping:
  • 2 Tablespoons unsalted butter-melted
  • 3-4 tablespoons sugar (I mixed regular sugar and light brown sugar)


  1. Preheat the oven to 375F and spray 9×13 baking dish ( I used 9x11glass baking dish) with cooking spray, set aside.
  2. Unroll 1 can Crescent roll (or 1 sheet rolled puff pastry) and place at the bottom of baking dish, seal the perforation.
  3. Mix softened cream cheese, sugar and vanilla until well combined and spread onto dough.
  4. Scatter fresh blueberries onto cream cheese.
  5. Unroll second can Crescent rolls and spread over filling and seal the edges and perforation.
  6. ........................................

for full instruction please see :

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