Description
A flaky, creamy dessert bursting with lemon flavor—this lemon sopapilla cheesecake is easy to make and perfect for sharing.
Ingredients
2 cans refrigerated crescent roll dough
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice
½ cup lemon curd (optional)
¼ cup butter, melted
¼ cup sugar + ½ tsp cinnamon (for topping)
Instructions
1. Preheat oven to 350°F and grease a 9×13 pan.
2. Press one can of crescent dough into the bottom of the pan.
3. Beat cream cheese, sugar, vanilla, lemon zest, and juice until smooth.
4. Spread mixture over dough and swirl in lemon curd if using.
5. Cover with second dough sheet, sealing seams.
6. Brush with butter and sprinkle cinnamon sugar on top.
7. Bake 30–35 minutes until golden.
8. Cool completely and chill 2+ hours before slicing.
Notes
Let the cheesecake cool fully before refrigerating.
Chilling overnight gives best texture.
Freeze leftovers for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg