Pineapple-Coconut Sopapilla Cheesecake Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • 2 pkg (8 oz) crescent rolls
  • 2 pkg (8oz) cream cheese, soften
  • 1½ cup sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • ½ tsp coconut extract
  • 1 cup crushed pineapple, drained
  • ½ cup sweet coconut flakes
  • ½ tsp cinnamon
  • ½ cup melted butter
  1. Preheat oven to 350.
  2. Grease 9 x 13 baking pan and line with 1 can of crescent roll, make sure the seams are sealed
  3. In a stand mixer, combine 1 cup sugar, cream cheese, coconut extract, lemon juice and zest. Mix until creamy.
  4. Slowly, fold in the drained crushed pineapple and coconut into the cream cheese mixture.
  5. Evenly spread the cream cheese mixture onto the crescent roll
  6. Cover the cream cheese with the remaining crescent roll, making sure the seams are sealed.
  7. Mix the remaining sugar and cinnamon to make - cinnamon sugar
  8. Sprinkle the cinnamon sugar on top of the dough and top with melted butter
  9. Bake for 20-25 minutes until golden brown and center is almost set.
  10. Remove from oven, let it cool.
  11. Serve warm.
Recipe by Afropolitan Mom at