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Vegan Cheesecake Sopapillas

Servings: 16 pieces

Ingredients

  • 2 cans Pillsbury crescent dough sheet is best, rolls will also work
  • 8 oz vegan cream cheese softened
  • 1/2 cup white sugar
  • 2 tbsp vegan butter melted
  • cinnamon + sugar for topping

Instructions

  • Preheat oven to 350 degrees.
  • Roll the dough from one can out as thin as you can, big enough to cover an un-greased cookie sheet. If you're using Pillsbury rolls (instead of a sheet), pinch the seams together.
  • 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 the same you would if making the crescent rolls. Let cool for a few minutes before you slice into squares or triangles.

Notes

I like to serve these at room temperature.