Sweet, creamy, flaky, and addictive Strawberry Cheesecake Sopapilla Bars, perfect as a party dessert or for any gathering. This recipe is make-ahead friendly and can be baked in an oven or on a Traeger grill for a subtle wood-fired flavor.
1. Preheat oven or Traeger grill to 350°F.
2. Spray one 9x13 or two small 8x6 oven-/grill-proof pan with nonstick spray.
3. In a bowl, beat cream cheese, sugar, eggs, flour, vanilla, and salt until smooth.
4. Place chopped strawberries on paper towel-lined tray. Pat with more paper towels to absorb excess moisture.
5. Roll out one sheet of crescent dough and press into the bottom of your pan, slightly up the sides.
6. Gently fold the strawberries into the cream cheese mixture.
7. Spread the strawberry cheesecake mixture over the dough.
8. Top with the second sheet of crescent dough.
9. Brush with melted butter and sprinkle cinnamon sugar evenly over top.
10. Bake for 30–35 minutes until golden & set.
11. Cool completely refrigerate overnight (this is key!)
12. Slice & serve chilled & watch them disappear! 💡 Pro Tip: Try this on the Traeger for a little wood-fired magic. Use a grill-proof pan & follow the same instructions. Keep the heat outside this summer
