You can almost taste this kosher recipe for Chocolate Cheesecake Hamantaschen just by looking at the picture! Rich chocolate Hamantaschen cookie with light sweet cream cheese filling will make this Purim one to remember. Believe it or not, this recipe can be made dairy or dairy free and pareve!
Purim meals are never complete without amazing Hamantaschen as the dessert. The Best Cheesecake Hamantaschen, Traditional Hamantaschen, and our Yellow Cake Mix Hamantaschen Hack, and even Gluten Free Chocolate Chip Banana Hamantaschen have become staples of our Purim menus. Rich Chocolate Cheesecake Hamantaschen belong right on that list and are the perfect dessert for any dairy or pareve Purim menu.
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Ingredients in Purim Chocolate Cheesecake Hamantaschen
To make the soft Hamantaschen dough with cheesecake filling you need these ingredients:
- Butter - For the Jewish cookie and for the cheesecake filling.
- Egg - makes the dough come together and adds a little bit of texture.
- Vanilla extract - for flavor in the cookie and in the filling.
- Sugar.
- Salt - rising agent.
- All purpose flour.
- Cocoa powder.
- Powdered sugar - to sweeten the filling.
- Cream cheese - the base of the filling.
See recipe card for quantities.
How to make the best Chocolate Cheesecake Hamantaschen recipe step by step
Step 1 - Cream the butter
Using a stand mixer, cream the butter until it is nice and fluffy. Add the sugar and beat on medium until it is fully incorporated.
Add the egg, vanilla, and salt and beat on medium again.
Step 2 - Add the flour and cocoa powder
Grab a colander and gently pour the cocoa powder. Sift until it all falls into the batter. This is important because it breaks up any clumps of cocoa powder so that it mixes into the batter evenly.
Sift the flour into the batter the same way as the cocoa powder.
Mix together with a wooden spoon or a spatula until all of the ingredients are just incorporated. Don't over stir. Cover and refrigerate for at least two hours.
Step 3 - Make the cream cheese filling
Time to cream some more butter! Cream the butter and cream cheese together until fluffy.
Add the vanilla and powdered sugar and stir very slowly by hand until smooth. Take your time here because if you stir too quickly, powdered sugar will get everywhere!
Step 4 - Prepare to bake
Roll out the dough into a sheet that is approximately ⅛ inch thick. Using a cookie cutter or drinking glass, cut circles that are about 3 ½ inches in diameter. Roll up the dough scraps, roll them out and cut again until you have used it all up.
Add 1 teaspoon of the sweet cream cheese filling to the center of each cut out dough piece.
Fold into triangles and pinch closed. If the ends don't stay closed, the dough may be too dry. Wet your fingertip and moisten the ends of the dough and then pinch closed.
Step 5 - Bake
Place the unbaked Hamantaschen on a baking sheet lined with parchment paper and bake at 350ºF for 10 minutes. Cool completely before eating so that the cheesecake filling has time to set.
Substitutions
This recipe can be made pareve and non-dairy by:
- using a plant based butter instead of dairy butter.
- using a non-dairy cream cheese instead of dairy cream cheese.
Variations
- Black Forest Cheesecake Hamantaschen - after the Chocolate Hamantaschen have cooled, add a dollop of cherry pie filling to the top.
- Caramel Cheesecake Hamantaschen - drizzle caramel syrup over the top after they have cooled.
- Peanut Butter Cup Cheesecake Hamantaschen - place one mini peanut butter cup in the center of the Hamantaschen after it has cooled. This one is not for the faint of heart!
- Chocolate Chip Chocolate Cheesecake Hamantaschen. Add 5-6 mini chocolate chips on top of the cheesecake filling in each cookie before baking.
- Try the cheesecake filling with our Chocolate Fudge Brownie Cheesecake Hamantaschen Hack recipe. Make sure you are sitting down when you take your first bite!
Equipment
- Stand mixer
- 9x13 baking sheet
- Parchment paper
Storage
Because of the dairy cream cheese filling, you will not want to leave these Hamantaschen out on the counter. Best to refrigerate any leftovers for up to 7 days.
This recipe freezes very well. Make Chocolate Cheesecake Hamantaschen in advance and freeze them. Just seal the Hamantaschen in an airtight plastic bag and freeze for up to 6 months.
Top tips
- Let the Chocolate Cheesecake Hamantaschen come to room temperature before serving. The cheesecake filling needs to cool in order to set.
- Do not bake for longer than 10 minutes or the cheesecake filling will disappear into the cookie dough.
📖 Recipe
Chocolate Cheesecake Hamantaschen
Equipment
- cookie cutter
- Baking sheet
Ingredients
Chocolate Hamantaschen Cookie Dough
- ¾ cup butter can also use plant based butter
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups flour
- ½ cup cocoa powder
- ¼ teaspoon salt
Cheesecake Filling
- 4 oz cream cheese can also use non-dairy cream cheese
- 4 oz butter can also use plant based butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Chocolate Hamantaschen Cookie
- Using a stand mixer, cream butter until fluffy. Add in sugar and beat for 2 minutes.
- Mix in egg, vanilla, and salt.
- Sift in flour and cocoa powder. Using a spatula or wooden spoon, stir until just combined. Add a few drops of water if dough is too dry.
- Wrap dough in plastic and refrigerate for at least 2 hours but ideally overnight.
- Preheat oven to 350º F.
- On a lightly floured surface, roll dough out to ⅛ inch thickness.
- Cut out circles and transfer to baking sheet lined with parchment paper. Collect scraps and re-roll and cut out additional circles until dough is used up.
- Spoon 1 teaspoon of cream cheese filling into center of circle and form into triangles pinching the edges closed.
- Bake for 10 minutes.
Cream Cheese Filling
- Using a stand mixer, cream butter and cream cheese.
- Very slowly, stir in powdered sugar and vanilla by hand. Mix until smooth.
Notes
Top tips
- Let the Chocolate Cheesecake Hamantaschen come to room temperature before serving. The cheesecake filling needs to cool in order to set.
- Do not bake for longer than 10 minutes or the cheesecake filling will disappear into the cookie dough.
