Strawberry Sopapilla Cheesecake – a delicious recipe with cream cheese blocks, crescent rolls, strawberry preserves, sugar, vanilla, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
In the bowl of a mixer, combine cream cheese, 1 cup of sugar, and vanilla extract and mix until combined.
3
Unroll 1 package of crescent rolls on the bottom of an ungreased 9x13 baking pan. Make sure to close the seams of crescent rolls.
4
Spread cream cheese mixture on top of crescent layer. Place dollops of strawberry preserves, on top of cream cheese layer, and swirl strawberry preserves throughout.
5
Unroll the remaining package of crescent rolls on top of cream cheese layer, and carefully close any seams.
6
Melt butter and drizzle all over top of crescent roll, then sprinkle generously with remaining sugar and cinnamon.
7
Bake for 25-30 minutes until browned. Let cool then refrigerate. Best served cold.
648
kcal
Calories
42
g
Fat
66
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces cream cheese blocks of, softened, 2 cans crescent rolls, 1/4 cup strawberry preserves, 1 cup granulated sugar, and more.
Yes, Strawberry Sopapilla Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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