Cranberry Pecan Cream Cheese Stuffed Dates Recipe
Delicious and elegant Cranberry Pecan Cream Cheese Stuffed Dates featuring Medjool dates filled with a creamy blend of cream cheese, dried cranberries, pecans, honey, and vanilla. Baked until warm and perfect for a festive appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 pieces
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Stuffed Dates
- 12 Medjool dates, pitted
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Filling: In a medium bowl, combine the softened cream cheese, chopped dried cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth and well combined.
- Prepare Dates: Carefully slice each pitted date lengthwise to create a pocket, taking care not to cut fully through so the date holds its shape.
- Stuff Dates: Using a small spoon or piping bag, fill each date pocket with the cream cheese mixture until nicely stuffed without overflow.
- Arrange and Bake: Place the stuffed dates on the prepared baking sheet, spacing them evenly, then bake in the oven for 12 minutes until the dates are warm and the cream cheese filling is slightly softened.
- Cool and Serve: Remove from oven and let the stuffed dates cool for a few minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Choose soft Medjool dates for easy slicing and stuffing.
- For added flavor, toast the pecans lightly before chopping.
- Honey can be substituted with maple syrup for a vegan version.
- If you prefer a firmer filling, chill the cream cheese mixture before stuffing.
- These stuffed dates can be made ahead and warmed before serving.
