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Sopapilla Blueberry Cheesecake Bars - No Yeast Desserts

These Sopapilla Blueberry Cheesecake Bars are an irresistible dessert with a crispy, buttery top, a creamy cheesecake filling, and bursts of fresh blueberries.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Keywords: Delicious Fall Dessert Recipes, easy dinner recipes healthy vegetarian low carb, easy whole wheat bread recipes, keto pound cake recipes easy, No Yeast Desserts, Pepperoni Bread, Shortening
Servings: 12 bars
Author: Betty

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

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish.
  3. In a bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth. Spread evenly over the dough.
  4. Sprinkle blueberries over the cheesecake layer.
  5. Unroll the second can of dough and place it on top of the blueberries.
  6. In a small bowl, mix melted butter, honey, 1/4 cup sugar, and cinnamon. Pour over the top layer of dough.
  7. Bake for 30 minutes or until golden brown. Let cool before slicing.

Notes

For extra flavor, drizzle with additional honey before serving. Store leftovers in the refrigerator for up to 3 days.