Description
These honey butter sopapilla cheesecake bars combine flaky, buttery biscuit dough with a creamy, tangy cheesecake filling, finished with a warm honey butter drizzle. They are easy to make, require no frying, and taste like a delicious vacation treat.
Ingredients
Scale
- 1 can (16 oz / 450g) refrigerated buttermilk biscuit dough
- ½ cup (115g) unsalted butter, melted
- ½ cup granulated white sugar
- 1 tablespoon ground cinnamon
- 8 oz (225g) full-fat cream cheese, softened
- ½ cup (100g) granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60g) sour cream
- 2 tablespoons (30g) unsalted butter, melted
- 2 tablespoons (30ml) honey
- 1–2 teaspoons milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper if desired.
- Open the biscuit dough and separate the biscuits. Press them firmly into the bottom of the pan to form an even base layer.
- Brush a thin layer of melted butter over the biscuit base, then sprinkle half of the cinnamon sugar mixture evenly over the top.
- Press the remaining biscuits on top of the cinnamon sugar layer to form a second dough layer. Brush with more melted butter and sprinkle the remaining cinnamon sugar on top.
- In a medium bowl, beat the softened cream cheese and ½ cup sugar until smooth. Add the egg, vanilla, and sour cream, mixing until just combined.
- Spread the cheesecake mixture evenly over the top of the dough layers.
- Bake for 30-35 minutes, or until the top is golden brown and the center is set but still has a slight jiggle. Cover edges with foil if browning too quickly.
- While bars bake, melt 2 tablespoons butter and honey together. Whisk in milk and salt until smooth to create a drizzle.
- Let bars cool in the pan for 10 minutes. Drizzle with warm honey butter.
- Cool completely or refrigerate for an hour for clean cuts before slicing into squares.
Notes
Press the dough firmly to avoid air pockets. Ensure cream cheese and egg are at room temperature for a smooth filling. Do not overbake; the center should jiggle slightly. For clean cuts, let bars cool completely or refrigerate. The honey butter drizzle should be warm to pour easily.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Protein: 4
Keywords: sopapilla, cheesecake bars, honey butter, dessert bars, easy dessert, baked sopapilla, cream cheese bars, cinnamon sugar