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Cranberry Pecan Cream Cheese Stuffed Dates

A delightful mix of chewy sweetness from Medjool dates, creamy tanginess from cream cheese, and a crunchy texture from pecans and cranberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 100
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 ounces cream cheese, softened Use a high-quality brand for the best flavor; Philadelphia is a classic choice.
  • 1/4 cup dried cranberries, chopped Look for unsweetened varieties for a healthier alternative.
  • 1/4 cup pecans, chopped Toasted pecans add an extra layer of flavor.
  • 1 tablespoon honey Substitute with maple syrup for a vegan option.
  • 1/2 teaspoon vanilla extract Pure vanilla extract enhances all the other flavors.
  • 1 pinch salt Balances the sweetness.
For the dates
  • 12 pieces Medjool dates, pitted Opt for large, plump dates; they’re naturally sweet.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Stir until smooth and fully integrated, about 3 minutes.
  3. Carefully slice each pitted date lengthwise to create a small pocket without cutting all the way through.
  4. Using a small spoon or piping bag, fill each date with the cream cheese mixture until nicely stuffed.
  5. Place the stuffed dates on your prepared baking sheet and bake for 10–12 minutes, until warm.
  6. Let the dates cool for a few minutes before serving.

Notes

These can be stored in an airtight container in the fridge for up to 5 days. Reheat gently in the oven before serving.