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Cranberry pecan cream cheese-stuffed dates on a platter

Cranberry Pecan Cream Cheese-Stuffed Dates

These stuffed dates are a delightful blend of sweet and creamy, quick to prepare, and sure to impress any guest. Perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese, softened Make sure cream cheese is at room temperature for easy mixing.
  • 1/3 cup pecans, finely chopped Can be substituted with walnuts or almonds for variations.
  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon honey (optional) Adds sweetness; can be omitted if desired.
  • 1 pinch salt Enhances the flavors of the filling.
For the dates
  • 12 large Medjool dates Select dates that are soft and slightly sticky.
  • as needed Extra pecans for garnish Optional for added crunch and presentation.

Method
 

Preparation
  1. Carefully slice the Medjool dates open lengthwise, creating a pocket for the filling.
Mixing the Filling
  1. In a medium bowl, combine the softened cream cheese, finely chopped pecans, chopped cranberries, and honey. Sprinkle in a pinch of salt and mix until well combined.
Stuffing the Dates
  1. Stuff each date generously with the cream cheese mixture, filling them to the brim.
Garnishing
  1. For an extra touch, sprinkle additional pecans on top of the stuffed dates.
Chill and Serve
  1. Place the stuffed dates on a serving platter and chill in the fridge for about 30 minutes. This helps the filling firm up.

Notes

Make ahead of time by preparing the stuffed dates a day in advance and storing them in an airtight container in the fridge. Feel free to get creative with the filling by adding orange zest or trying different nuts.