Gluten Free Sopapilla Cheesecake Bars

These gluten free sopapilla cheesecake bars are one of my favorite desserts to make. They have a soft, fluffy dough on top and bottom with a creamy cheesecake filling in the middle.

The cinnamon sugar topping gives them that classic sopapilla flavor we all love. Warm, buttery, and just the right amount of sweet.

And yes, they are 100% gluten free. You would never know it though. The texture and taste are just as good as the original version.

The dough comes together quickly with gluten free 1-to-1 baking flour, and the filling is a simple cream cheese mixture that takes about two minutes to make.

If you have been looking for a gluten free dessert that actually impresses people, this is it. Everyone loves these bars, whether they eat gluten free or not.

Why You’ll Love This Recipe

Gluten Free and Nobody Will Know – These cheesecake bars taste so rich and indulgent that your friends and family won’t believe they are gluten free until you tell them.

No Yeast or Rising Time Needed – Unlike traditional sopapillas that use yeast and require time to rise, this recipe uses baking powder so you can skip all that waiting and get straight to baking.

That Cinnamon Sugar Topping is Everything – The buttery cinnamon sugar crust on top gets golden and slightly crispy in the oven, giving you that classic sopapilla flavor in every single bite.

Creamy Cheesecake Filling – The tangy cream cheese layer sandwiched between two layers of soft dough creates the most amazing contrast of textures and flavors that you will want to make again and again.

Ingredients

For the Dough

• 2 cups Gluten Free 1-to-1 Baking Flour
• 2 tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup Cold Unsalted Butter, cubed
• 2/3 cup Cold Whole Milk

For the Filling

• 16 oz Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 1 tsp Pure Vanilla Extract

For the Topping

• 3 tbsp Unsalted Butter, melted
• 1/4 cup Granulated Sugar
• 1 1/2 tsp Ground Cinnamon

How to Make

Step 1

Preheat the oven to 350 F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. For the dough, whisk together the gluten free 1-to-1 baking flour, 2 tablespoons sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold milk until a soft dough forms.

Step 2

Divide the dough in half. Press one half evenly into the bottom of the prepared pan using damp fingers. Set the other half aside.

Step 3

Beat the cream cheese, 1/2 cup sugar, and vanilla extract with an electric mixer until smooth and creamy. Spread the filling evenly over the dough layer in the pan.

Step 4

On a piece of parchment paper, pat the remaining dough into a rough rectangle the size of the pan. Carefully flip it on top of the cream cheese layer and peel off the parchment. Press gently to cover the filling.

Step 5

Brush the top with melted butter. Mix 1/4 cup sugar and the cinnamon together, then sprinkle evenly over the buttered top.

Step 6

Bake for 30 to 35 minutes until the top is golden and the edges are set. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing into bars.

Helpful Tips

Keep the Butter and Milk Cold

The butter needs to be cold and cubed small, like little pea-sized pieces. If it gets warm and soft, it’ll melt into the flour instead of creating those little pockets that make the dough tender and flaky.

Same goes for the milk. Use it straight from the fridge. Cold ingredients are what give this dough its texture, so don’t let them sit out on the counter while you prep other things.

If your kitchen runs warm, you can even toss the cubed butter in the freezer for 10 minutes before you start mixing.

Make Sure the Cream Cheese Is Fully Softened

The cream cheese needs to sit out at room temperature for at least 30-45 minutes before you beat it. If it’s still cold in the middle, you’ll end up with lumps in the filling that won’t smooth out no matter how long you mix.

A good test is to press the cream cheese with your finger. It should feel soft all the way through with no firm center. If you forgot to take it out ahead of time, you can cut it into chunks and microwave it in 10 second bursts, but be careful not to melt it.

Smooth filling is what makes these bars taste like real cheesecake, so this step is worth getting right.

Use Damp Fingers to Press the Bottom Dough

Gluten free dough is sticky, and this one is no different. When you press the first half into the pan, wet your fingers with a little water first. It keeps the dough from sticking to your hands and lets you spread it evenly without tearing.

Take your time getting the dough into an even layer, especially in the corners. If some spots are thicker than others, those areas will bake differently and you’ll get uneven bars.

You Might Also Like

• Gluten Free Strawberry Cheesecake Bars
• Gluten Free Churro Bites
• Gluten Free Cinnamon Roll Sheet Cake
• Gluten Free Pumpkin Cheesecake Cups
• Gluten Free Coconut Cream Pie Bars

Frequently Asked Questions

Can I make these bars ahead of time?

Absolutely. These bars are actually better the next day because the flavors meld together and the filling sets up perfectly. Just cover the pan tightly with plastic wrap and store it in the fridge for up to 3 days.

You can also slice them ahead and store the individual bars in an airtight container in the fridge. Let them sit at room temperature for about 10 minutes before serving if you prefer them not ice-cold.