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Cranberry pecan cream cheese-stuffed dates on a serving platter

Cranberry Pecan Cream Cheese-Stuffed Dates

An easy, festive appetizer—sweet, tangy, and crunchy. Ready in 20 minutes; perfect for busy hosts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American, Festive
Calories: 70
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Using a small knife, make a lengthwise slit in each date and remove the pit.
  2. 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.
Filling
  1. In a medium bowl, beat the softened cream cheese until smooth.
  2. Stir in the finely chopped dried cranberries, honey or maple syrup (if using), orange zest, and a pinch of sea salt. Adjust for balance of sweet and tangy.
Assembly
  1. Using a small spoon or a piping bag, fill each date with about 1 teaspoon of cream cheese mixture.
  2. Press a few toasted pecan pieces into each filled date for crunch. Optionally sprinkle more chopped pecans on top.
  3. If desired, chill the stuffed dates on a baking sheet for 10–15 minutes to firm up.
Serving
  1. Arrange the dates on a platter and garnish with fresh thyme or rosemary sprigs if desired. Serve at room temperature.

Notes

These dates can be made ahead and stored in an airtight container in the fridge for up to 24 hours. Add pecans right before serving for maximum crunch.