Cranberry Pecan Cream Cheese-Stuffed Dates: A Sweet & Savory Bite for Busy Hosts

Name: Cranberry Pecan Cream Cheese-Stuffed Dates
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 24 pieces Medjool dates (soft, large); 8 oz cream cheese, softened; 1/3 cup dried cranberries, finely chopped; 1/2 cup pecans, toasted and roughly chopped (Toast for better flavor); 1 tablespoon honey or maple syrup (Optional, for extra sweetness); 1 teaspoon orange zest (Optional, brightens the flavor); 1 pinch sea salt; Fresh thyme or rosemary for garnish (Optional)

Warm hello from my kitchen — I’m Anna, and if you love tiny bites that deliver big flavor, you’re in the right place. The Cranberry Pecan Cream Cheese-Stuffed Dates recipe is my go-to when I need a fast, impressive appetizer that looks like I planned for hours but tastes like love at first bite. Between work, errands, and the kids’ schedules, I know finding something both quick and crowd-pleasing is gold. These stuffed dates check those boxes — sweet, tangy, crunchy, and ready in about 20 minutes.

If you enjoy pairing sweet and savory, you might also like my take on Creamy Chicken Cranberry Pecan Pinwheels for a heartier party option: Creamy Chicken Cranberry Pecan Pinwheels.

Why this recipe works: Medjool dates give you natural sweetness and a tender chew; cream cheese brings tang and creaminess; dried cranberries add brightness; and toasted pecans supply crunch and a toasty, buttery note. It’s holiday-ready but not fussy — perfect for a last-minute drop-in from neighbors or a festive brunch.

Why You’ll Love This Cranberry Pecan Cream Cheese-Stuffed Dates

Ready quickly: about 20 minutes from start to finish.
Minimal ingredients but maximum flavor contrast.
Kid-approved and elegant enough for grown-up gatherings.
Easy to adapt — make them boozy, bacon-wrapped, or vegan in a snap.

Ingredients (makes about 24 stuffed dates)

24 Medjool dates (soft, large)
8 oz (225 g) cream cheese, softened
1/3 cup dried cranberries, finely chopped
1/2 cup pecans, toasted and roughly chopped
1 tablespoon honey or maple syrup (optional, for a touch more sweetness)
1 teaspoon orange zest (optional, brightens the flavor)
Pinch of sea salt
Fresh thyme or rosemary for garnish (optional)

Notes:

If you prefer a tangier filling, use half cream cheese and half goat cheese.
For a vegan version, swap in vegan cream cheese and maple syrup.

Directions — Simple Steps for Show-Stopping Bites

Prep the dates: Using a small knife, make a lengthwise slit in each date and remove the pit. Keep the dates whole (no need to slice in half) so they hold the filling nicely.
Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3–4 minutes, tossing frequently until fragrant and slightly darker. Transfer to a plate to cool. Toasting deepens their flavor and keeps them crisp when mixed into the filling.
Make the filling: In a medium bowl, beat the softened cream cheese with a spoon or small whisk until smooth. Stir in the finely chopped dried cranberries, honey or maple syrup (if using), orange zest, and a pinch of sea salt. Taste and adjust — you want a balance of sweet and tangy.
Stuff the dates: Using a small spoon or a piping bag fitted with a round tip, fill each date with about 1 teaspoon of the cream cheese mixture. Don’t overfill — a neat mound looks pretty and makes them easy to eat.
Add pecans: Press a few toasted pecan pieces into each filled date so each bite has crunch. If you like a more decorative touch, sprinkle extra chopped pecans on top.
Chill (optional): If your kitchen is warm or the cream cheese is very soft, chill the stuffed dates on a baking sheet for 10–15 minutes so they firm up.
Garnish and serve: Arrange on a pretty platter and optionally garnish with small thyme or rosemary sprigs for a festive look. Serve at room temperature.

Timing tip: While these are great chilled, letting them sit at room temperature 10 minutes before serving brings out the flavors and softens the cheese for the perfect bite.

Cooking Tips and Tricks (from my kitchen to yours)

Use Medjool dates for the best texture; smaller dates can work but are fiddlier to stuff.
If your cream cheese is too firm, microwave it for 8–10 seconds to soften — not melt.
Chop the cranberries very small so they distribute evenly; no one wants a giant chew of dried fruit in one bite.
For a nuttier finish, pulse half the pecans into crumbs and keep the rest chunky — texture contrast is everything.
Make them ahead: assemble and store in an airtight container in the fridge up to 24 hours. Add pecans right before serving if you like them ultra-crisp.
Want a smokier, savory version? Wrap each stuffed date with half a slice of bacon, bake at 400°F (200°C) until bacon crisps (~12–15 minutes), and skip the orange zest. (If you want a bacon-wrapped how-to, I love the idea in this Holiday Bacon Wrapped Dates piece for inspiration.)

Quick Variations

Sweet & citrus: Add a teaspoon of orange marmalade to the cream cheese.
Boozy twist: Soak cranberries for 10 minutes in 1 tablespoon of bourbon or orange liqueur, drain, and fold into the filling.
Nut swap: Use walnuts or almonds if pecans aren’t on hand.
Cheese swap: Mix cream cheese with goat cheese (50/50) for tang and creaminess.

A short, true kitchen moment: Patricia and I first made these when our tiny house was overflowing with family for a surprise holiday brunch. I needed a 10-minute appetizer while Patricia handled the main course, and these became the snack everyone kept coming back to — even the kids asked for “those little cheesy dates” by name. They’re the kind of recipe that makes you look like a kitchen magician with very little effort.

If you enjoy playing with cranberry and nut combinations, you might like a sweeter, bakeable cousin of this idea — the Candied Pecan Cranberry Brie Bites are a lovely next-step for holiday tables: Candied Pecan Cranberry Brie Bites.

Frequently Asked Questions

Q: Can I use other dried fruit instead of cranberries?
A: Yes — chopped dried apricots or cherries work nicely. Keep the pieces small so they mix evenly into the cream cheese.

Q: How long do these keep?
A: Stored in an airtight container in the fridge, they stay fresh for up to 48 hours. Pecans may soften over time, so for maximum crunch, add nuts just before serving.

Q: Can I freeze them?
A: I don’t recommend freezing stuffed dates with cream cheese — the texture changes. You can freeze plain pitted dates and stuff them fresh when needed.

Q: Are these suitable for kids?
A: Absolutely — they’re bite-sized, not spicy, and loved by picky eaters. For littles, skip boozy additions and any hard nut toppings if choking is a concern.

Q: Any tips for making them look fancy?
A: Use a small piping bag for neat filling. Add a tiny drizzle of honey and a whole toasted pecan half on top for a polished presentation.

Conclusion

If you’re short on time but want a dish that feels thoughtful and festive, Cranberry Pecan Cream Cheese-Stuffed Dates are your new pantry hero. They’re quick to assemble, adaptable to different tastes, and always disappear fast at parties — which is a polite way of saying they’ll be gone before you finish the coffee. For a slightly different take with similar flavors, check out this Olivia Bakes cranberry pecan stuffed dates recipe, and if you’re tempted by salty-sweet bacon versions, this Holiday Bacon Wrapped Dates guide is a great companion idea.

Happy stuffing — and if you try these, tag us or drop a note. Patricia and I love hearing which tweaks make them your family favorite.

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Cranberry Pecan Cream Cheese-Stuffed Dates: an easy, festive appetizer—sweet, tangy, and crunchy. Ready in 20 minutes; perfect for busy hosts. Try it!