Immaculate Sopapilla Strawberry Cheesecake Bites!

 

 

Christmas is less than three weeks away, and that normally means we are all in our planning phases! Parties are coming our way, lots of random get togethers with potlucks, and of course the big kahuna, Christmas dinner! I always love planning a good menu for Christmas. I know some people get stressed, but I honestly get giddy. HA.  Haven’t finalized everything for ours yet, but luckily I have a bit of time! However, I did get a head start on making some desserts that I want to add to my menu!

I actually used to make this dessert quite a bit about 5 years ago, but completely forgot about it until I was about to partner with Immaculate Baking and realized that this recipe is perfect to bring back for this season. We love Immaculate Baking products because many are certified gluten free or organic! 

Funny story actually… I won a dessert competition a while back for a company holiday party we were having when I was working at Dell. You guys. I’m not kidding when I say this stuff is GOLD. It’s fast, it’s easy, minimal ingredients, and definitely will not disappoint. You need to make it. Like yesterday. 

INGREDIENTS

  • 2 cans of Immaculate Crescent Rolls
  • 2 8oz packages of cream cheese, room temperature
  • 1/2 cup of strawberry preserves
  • 1/2 cup of sugar
  • 1 tsp of vanilla
  • 1/4 cup of butter, melted
  • 1 tbsp of cinnamon
  • 2 tbsp of sugar

 DIRECTIONS

  1. Preheat oven to 350 degrees. 
  2. Spray a 9×13 baking dish with cooking spray.
  3. Open up one of the crescent roll packages, and lay it flat into the baking dish. Pinch up all the seams so there aren’t any holes.
  4. In a large bowl, mix the cream cheese, the strawberry preserves, the 3/4 cup of sugar, and the vanilla. Once it’s well blended, spread it all across the crescent roll that’s in the dish. 
  5. Next, open up the second crescent roll package and flatten it out with a rolling pin. I’ve noticed that makes it easier to put on top of the cream cheese spread versus, putting the crescent roll straight on top and trying to pinch the seams closed. Once you have it flat and ready to go, make sure you add it to the top. 
  6. Now, pour your melted butter all over the top and make sure it covers the entire “cake”. 
  7. Mix together the 1 tbsp of cinnamon and the 2 tbsp of sugar in a small bowl until well mixed. Sprinkle all over the melted butter. 
  8. Bake in the oven for 25 minutes. Once it’s done, let it cool in the fridge for at least an hour! I know that’s the challenging part, but you want to wait so you get to cut perfect little squares unlike mine in the pictures. I just couldn’t wait…HA. It smelled toooo good! 
  9. Share them with basically everyone if you have any leftovers!

What’s on your Christmas menu? I’d love to hear so I can also get some fun ideas on what to add to mine! Leave them in the comments below! =)

Immaculate Sopapilla Strawberry Cheesecake Bites
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Ingredients
  1. 2 cans of Immaculate Crescent Rolls
  2. 2 8oz packages of cream cheese, room temperature
  3. 1/2 cup of strawberry preserves
  4. 1/2 cup of sugar
  5. 1 tsp of vanilla
  6. 1/4 cup of butter, melted
  7. 1 tbsp of cinnamon
  8. 2 tbsp of sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13 baking dish with cooking spray.
  3. Open up one of the crescent roll packages, and lay it flat into the baking dish. Pinch up all the seams so there aren't any holes.
  4. In a large bowl, mix the cream cheese, the strawberry preserves, the 3/4 cup of sugar, and the vanilla. Once it's well blended, spread it all across the crescent roll that's in the dish.
  5. Next, open up the second crescent roll package and flatten it out with a rolling pin. I've noticed that makes it easier to put on top of the cream cheese spread versus, putting the crescent roll straight on top and trying to pinch the seams closed. Once you have it flat and ready to go, make sure you add it to the top.
  6. Now, pour your melted butter all over the top and make sure it covers the entire "cake".
  7. Mix together the 1 tbsp of cinnamon and the 2 tbsp of sugar in a small bowl until well mixed. Sprinkle all over the melted butter.
  8. Bake in the oven for 25 minutes. Once it's done, let it cool in the fridge for at least an hour so it's easier to cut into squares!
Love, Alfa http://www.alfasengupta.com/

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