Chocolate Cheesecake Rugelach
Prep time
Cook time
Total time
Cream cheese cookies stuffed with cheesecake. Need I say more? Oh yeah, there's chocolate too in these Chocolate Cheesecake Rugelach.
Recipe type: Dessert
Cuisine: Jewish
Serves: 48
  • 2 sticks cold unsalted butter, cut into chunks
  • 2 8-ounce packages of cream cheese
  • ⅓ cup sour cream
  • ½ cup of sugar,
  • plus more for sprinkling
  • 2 cups all-purpose flour
  • 6 tablespoons cocoa powder
  • 2 teaspoons vanilla
  • ½ cup powdered sugar
  1. Take one of the packages of cream cheese and cut it into large chunks. In a large bowl with a stand or hand mixer, cream together butter, 1 package cream cheese and sour cream. Using cold ingredients leads to a flakier cookie. Room temperature works too.
  2. Add in sugar, flour, cocoa powder and vanilla. Mix again to form a sticky dough and all ingredients are combined.
  3. Divide the dough into four balls. Wrap in saran wrap and chill for two hours or overnight.
  4. When ready to bake, pre heat oven to 350 F.
  5. Combine 1 package room temperature cream cheese with powdered sugar.
  6. Roll out each ball on a lightly floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
  7. Spread a thin layer of cream cheese on the circle, sprinkle evenly with sugar.
  8. Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Repeat with other balls. Place cookies on a parchment lined cookie sheet, sprinkle with more sugar and bake for 25 minutes or until golden. Cool on a cooling rack.
Recipe by What Jew Wanna Eat at