Go Back
Graham cracker cherry cheesecake hamantaschen recipe

Graham Cracker Cherry Cheesecake Hamantaschen

The hamantaschen dough is adapted from Molly Yeh's recipe and the graham cracker crust, cream cheese filling is adapted from Shugary Sweets' mini cherry cheesecake recipe.
Course Dessert
Cuisine Jewish
Servings 20 cookies



  • 86 grams graham cracker crumbs finely ground
  • 228 grams all-purpose flour plus more for dusting
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 50 grams butter
  • 132 grams granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Graham Cracker Crust

  • 30 grams butter
  • 40 grams graham cracker crumbs finely ground
  • 13 grams granulated sugar


  • 1/2 large egg preserve half for egg wash
  • 113 grams cream cheese
  • 50 grams granulated sugar
  • 1/2 tsp vanilla extract
  • 20 canned cherries for garnishing at the end



  • Combine the flour and ground graham cracker crumbs with the baking powder, salt, and cinnamon in a medium bowl.
  • In a mixing bowl, combine the soft butter with the sugar until they cream. Then, add the eggs and vanilla to combine.
  • Using a wooden spoon, spatula, or stand mixer, mix in the dry ingredients to form a dough. Divide the dough in half and pat it out into discs and wrap them in plastic wrap. Refrigerate for at least two hours or up to one day.


  • Make the graham cracker crust by melting the butter and using a fork to mix in the graham crumbs and the sugar. Set aside.
  • Beat the sugar, egg, cream cheese, and vanilla until well blended. Set aside in refrigerator so it becomes more solid.


  • Preheat the oven to 350F or 175C and line two baking sheets with parchment paper.
  • Dust some flour on your workspace and roll out one disc of dough at a time until it's between 1/3 and 1/2-centimeter thick. Add more flour as necessary to prevent sticking.
  • Cut out 3” or 7.5cm circles (I use the rim of my whiskey glass), re-rolling scraps as needed. Brush the edges with egg wash. Scoop 1 teaspoon of graham cracker crust and pack it into your spoon. This will help it stick together. Then plop it in the center of your hamantaschen and flatten slightly with the back of your teaspoon. Top that with 1/2 teaspoon of cream cheese. At this point, you can optionally add your cherry on top or save it for the end. If adding it now, be sure to press it slightly into the center. It might fall to the side while baking if it's left gently on top.
  • Fold the edges up to form a triangle shape, pinching the corners firmly to seal. Then brush the edges with egg wash.
  • Place on the baking sheets, 1 inch or 2.5 centimeters apart. Bake until the dough is lightly browned, about 17 minutes.
  • If you haven't already, top each hamantaschen with a canned cherry and press it gently into the center of the cream cheese. Let cool for about five minutes before transferring to a cooling rack. After another five minutes, you can dive in!