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Cheesecake Sopapillas

Cheesecake Sopapillas | www.thatwasvegan.com

Easy? Check. So freakin’ good they’ll blow your mind? Check.

Maybe I keep saying this, but it’s true- put a plate of these out at a party, and don’t tell anyone they’re vegan… NO ONE will ever suspect.  The Sopa is made out of Pillsbury crescent roll dough, so it’s got that yummy almost buttery flavor going on. The cream cheese filling tastes exactly like cheesecake, only softer.  So creamy, so good. The cinnamon sugar on top makes it pretty AND gives it that extra layer of flavor.

These took me about 10 minutes to throw together, and then they baked for another 20. Almost as soon as they went in the oven they started filling the house with their fabulous scent. I’ll be bringing these to my next holiday party, you can count on it!

The filling is so sweet and creamy and cheesecake-y!  

Cheesecake Sopapillas | www.thatwasvegan.com

And lest we forget the rich, buttery crust…

Cheesecake Sopapillas | www.thatwasvegan.com

Cheesecake Sopapillas | www.thatwasvegan.com

Cheesecake Sopapillas | www.thatwasvegan.com

And please, before anyone tries to drop some knowledge on us, Pillsbury Crescent Rolls are vegan. Deal with it. 


 

Vegan Cheesecake Sopapillas
Yields 16
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cans Pillsbury Crescent Dough sheet OR Rolls
  2. 1 8oz container vegan cream cheese, softened
  3. 1/2 cup sugar
  4. 1/8 cup earth balance, melted
  5. Cinnamon & sugar for sprinkling
Instructions
  1. Preheat oven to 350.
  2. Roll the dough from one can out as thin as you can, big enough to cover an un-greased cookie sheet.
  3. Stir the cream cheese and sugar together in a small bowl then spread evenly over the dough. Top with the remaining dough (also rolled out). Brush the melted butter on then sprinkle with cinnamon and sugar. Bake for about 20 minutes or until the dough is starting to brown, then same you would if making the crescent rolls. Allow to cool for a few minutes before you slice into squares or triangles. Enjoy!
Notes
  1. These are best served at room temperature!
Adapted from My Yellow Umbrella
That Was Vegan? http://www.thatwasvegan.com/
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{ 9 comments… add one }
  • Starr December 21, 2011, 10:24 pm

    OMG! Crescent rolls are vegan?!? Why has no one told me this until now? I just presumed they weren’t.

    Cinnamon, cream cheese, and crescent rolls… I’m drooling 🙂

  • Kellie December 27, 2011, 12:42 pm

    These look so good, and so easy! Best of both (vegan) worlds!

  • Sara January 3, 2012, 1:56 pm

    Cream cheese is not vegan.

    • Barb January 3, 2012, 2:01 pm

      Vegan cream cheese actually is vegan… But it’s nice to know we have non-vegan readers visiting the site!

  • Melissa March 28, 2012, 12:14 am

    Do you recommend these be served warm or chilled?

    • Barb March 28, 2012, 5:38 am

      We ate them warm when they first came out of the oven, but after that I think we ate them cold- they were good both ways!

  • Erin September 6, 2012, 5:49 pm

    Do you know of a good substitute for the crescent rolls?

    • Barb September 8, 2012, 7:32 am

      I just googled “crescent roll recipe vegan” and got quite a few hits, so you can definitely make your own- I haven’t tried though so I can’t really recommend a particular recipe. If you find one that you love, please share!

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