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.
Nutrition
Nutrition Facts
Chocolate Cheesecake Hamantaschen
Amount per Serving
Calories
128
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
56
mg
2
%
Potassium
64
mg
2
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Vitamin A
95
IU
2
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.