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  • Writer's pictureAlana Wynn

Cheesecake Hamantaschen

Updated: Apr 29, 2021

I am here to uncover the realness that is making these cookies that are traditionally eaten during Purim (BOOO HAMAN! Am I right?). I'd say the majority of blog posts do not show the mess ups that happen. And with these tricksy little triangles, there is always one. Or five.

Yikes, I know. I was just as disappointed when I saw them too.

This is now my official endorsement of the 'fold over' method instead of the classic 'pinch' for sealing hamantaschen.

Jewish Hamantaschen cookies filled with cheesecake and a jelly or caramel filling
The Fold Over Sealing Method

Some Assembly Required

I made a cream cheese base and divided the batter to customize it to create two different fillings:

  • Lemon cheesecake with blackberry jam

  • Vanilla cheesecake with rum-caramel sauce.


  • 8oz Cream Cheese (room temp)

  • 1/4 Cup Sugar

  • Zest of 1 Lemon, plus it's juice

  • 1/2 tsp Vanilla Extract

  • 1 Egg

  • Pinch of salt

  1. In a large bowl combine cream cheese, egg, sugar and salt until smooth.

  2. Divide mixture evenly into two bowls.

  3. In one bowl mix in zest and lemon juice.

  4. In bowl two mix in vanilla.


*For the cookie dough I used this one from Molly Yeh's blog.

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