Cranberry Pecan Cream Cheese Stuffed Dates
Delicious stuffed dates with cream cheese, dried cranberries, and pecans, perfect for any occasion.
Servings: 12 servings
Calories: 70kcal
Ingredients
For the filling
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the dates
- 12 Medjool dates, pitted Can substitute with fresh dates if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Mix until smooth.
- Carefully slice each pitted date lengthwise to create a pocket without cutting through completely.
- Fill each date generously with the cream cheese mixture using a small spoon or piping bag.
- Arrange the filled dates on the lined baking sheet, spacing them out.
- Bake in the preheated oven for 10-12 minutes until warmed through and the cream cheese starts to soften.
- Let cool for a few minutes before serving.
Notes
Serve on a decorative plate or wooden board, garnish with extra pecans or honey. Pairs well with cheese boards. Can be made ahead; prepare filling and stuff dates before baking.