Toasted Coconut Sopapilla Cheesecake

This cheesecake is so easy and the toasted coconut really makes it beyond decadent.

Serves: 16Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 16


  • 2 packages. (8 oz.) refrigerated crescent rolls
  • 2 1⁄2 pkgs. (8 oz.) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 tsp. vanilla
  • 1 cup flaked coconut
  • 1⁄2 cup butter, melted
  • 1⁄2 cup sugar
  • 1⁄4 cup toasted flaked coconut


  • Preheat oven to 325°. Spray 9-by-13-inch baking dish with nonstick cooking spray.
  • Unroll one package of crescent rolls. Lay flat on the bottom of the prepared pan.
  • In the bowl of a stand mixer, beat cream cheese, confectioners’ sugar, coconut, and vanilla until smooth. Spread mixture over the bottom layer of crescent rolls.
  • Unroll second package of crescent rolls and place over cream cheese mixture. Pour melted butter over the top layer. Sprinkle sugar evenly over the top.
  • Bake for 25 to 30 minutes. Remove from oven and top with remaining toasted coconut.