Go Back
Two gluten-free sopapilla cheesecake bars stacked on top of each other, with honey being drizzled on top.

Quick Gluten Free Sopapilla Cheesecake

A quick and delicious gluten-free cheesecake with a sopapilla twist, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 3500 kcal

Ingredients
  

Gluten-Free Dough

  • 2 portions gluten-free crescent roll dough store-bought or homemade

Filling

  • 16 ounces cream cheese, softened two 8-ounce packages
  • 1 1/4 cups sugar separated
  • 1 large egg
  • 1 1/2 teaspoons vanilla essence
  • 1/4 cup butter, melted 57 grams
  • 2 teaspoons cinnamon powder
  • honey for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Roll out the gluten-free crescent roll dough and press into a greased springform pan.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, egg, and vanilla essence, mixing until well combined.
  • Pour the cheesecake batter into the prepared dough-lined pan. Drizzle with melted butter and sprinkle with cinnamon powder.
  • Bake for 35 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool slightly before refrigerating.
  • Chill in the refrigerator for at least 4 hours. Drizzle with honey before serving.

Notes

For a cleaner slice, allow the cheesecake to cool completely before refrigerating. This helps prevent cracking.
Keyword cheesecake