CHIPS AHOY! Sopaipilla Cheesecake Dessert

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1½ cups sugar, divided
  • 1 tsp. vanilla
  • 18 CHIPS AHOY! Cookies, divided
  • 2 cans (8 oz. each) refrigerated crescent dough sheets
  • 6 Tbsp. butter, softened
  • ½ tsp. ground cinnamon

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Mix cream cheese, 1 cup sugar and vanilla in medium bowl until blended. Chop 12 cookies; stir into cream cheese mixture.


Unroll 1 can crescent dough onto bottom of 13x9-inch pan sprayed with cooking spray; press onto bottom of prepared pan and stretching dough as necessary to completely cover bottom of pan. Spread with cream cheese mixture. Unroll remaining can of dough on work surface; press into 13x9-inch rectangle. Place over cream cheese mixture.


Crush remaining cookies into fine crumbs; place in small bowl. Add butter, cinnamon and remaining sugar; mix well. Drop small spoonfuls of butter mixture over dessert.


Bake 30 min. or until puffed and golden brown. Cool completely.