Table of Contents
- Why You’ll Love These Sopapilla Blueberry Cheesecake Bars
- The Perfect Combination of Flavors and Textures
- What Makes This Recipe Unique?
- How to Serve and Store Your Cheesecake Bars
- Betty’s Expert Tips for the Best Results
- Key Takeaways
Key Takeaways
These Sopapilla Blueberry Cheesecake Bars are the ultimate dessert, combining crispy, buttery pastry with rich cheesecake and juicy blueberries. They are easy to make, perfect for any occasion, and guaranteed to impress.
Why You’ll Love These Sopapilla Blueberry Cheesecake Bars
At Betty Cooks, we believe that desserts should be both easy and indulgent. These Sopapilla Blueberry Cheesecake Bars are the perfect balance of crispy, creamy, and sweet flavors that will leave you wanting more. Whether you’re a fan of classic cheesecake or looking for a new way to enjoy a fruity treat, this recipe is a must-try!
The Perfect Combination of Flavors and Textures
The combination of flaky crescent roll dough, luscious cream cheese filling, and bursts of fresh blueberries creates a delightful contrast of textures. The top layer is coated in a buttery cinnamon-sugar mix, adding a caramelized finish that makes each bite irresistible.
What Makes This Recipe Unique?
Unlike traditional cheesecake, these bars offer a handheld, shareable option that’s easy to prepare. The use of crescent roll dough simplifies the process, making this dessert accessible for beginner bakers while still delivering a gourmet taste.
How to Serve and Store Your Cheesecake Bars
These bars are best enjoyed warm, straight out of the oven, but they are also delicious when chilled. Serve them as an after-dinner dessert or a sweet snack with a cup of coffee. Store any leftovers in an airtight container in the refrigerator for up to three days.
Betty’s Expert Tips for the Best Results
- Use fresh blueberries for the best flavor, but frozen blueberries work in a pinch.
- Let the bars cool completely before slicing for the cleanest cuts.
- For extra indulgence, drizzle with honey before serving.
Looking for more delicious recipes? Visit Betty Cooks for more easy-to-follow, crowd-pleasing dishes!
Sopapilla Blueberry Cheesecake Bars – No Yeast Desserts
Ingredients
- 2 cans refrigerated crescent roll dough
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish.
- In a bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth. Spread evenly over the dough.
- Sprinkle blueberries over the cheesecake layer.
- Unroll the second can of dough and place it on top of the blueberries.
- In a small bowl, mix melted butter, honey, 1/4 cup sugar, and cinnamon. Pour over the top layer of dough.
- Bake for 30 minutes or until golden brown. Let cool before slicing.
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