Cranberry Pecan Cream Cheese Stuffed Dates Recipe

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The Comfort of Cranberry Pecan Cream Cheese Stuffed Dates Recipe

There’s something magically cozy about the blend of sweet, nutty, and creamy in these Cranberry Pecan Cream Cheese Stuffed Dates. I love how this little bite captures the essence of comfort food but feels elegant enough for entertaining. Imagine the golden, soft dates hugging a velvety cream cheese mixture studded with tart cranberries and crunchy pecans—a perfect weekend treat or festive nibble.

When I first fell for this recipe, it was that wonderful mix of textures that drew me in: the lightly crisp pecans against the smooth cream cheese, all wrapped inside the luscious, chewy date. You’ll notice how each element shines without overpowering the others. Plus, these can be made ahead, so they’re a reliable star when you want to share something delightful with guests or just savor a quiet moment yourself.

Let’s walk through this Cranberry Pecan Cream Cheese Stuffed Dates Recipe together—I’m excited to share the warm aromas and balanced flavors that make this snack truly irresistible.

Ingredient Guide

• 12 Medjool dates, pitted: The natural sweetness and caramel-like notes create a luscious base with enough softness to hold the filling.
• 4 ounces cream cheese, softened: Adds a creamy tanginess that balances the sweetness beautifully; softened for smooth, easy mixing.
• 1/4 cup dried cranberries, chopped: Their tartness is essential, cutting through the richness and adding a fruity zing.
• 1/4 cup pecans, chopped: Brings irresistible crunch and a buttery depth; walnuts or almonds can work too, depending on your preference.
• 1 tablespoon honey: A touch of additional natural sweetness that rounds everything out.
• 1/2 teaspoon vanilla extract: Elevates the entire flavor profile with warm, aromatic notes.
• Pinch of salt: Enhances the sweetness and layers flavors subtly but importantly.

Prep Before You Begin

Before diving in, make sure you have all your ingredients measured and at room temperature; this really helps the cream cheese blend smoothly. Preheat your oven to 350°F (175°C) so it’s ready when your dates are stuffed. Setting your workspace with everything close at hand—what chefs call mise en place—makes this feel more like a fun kitchen chat than a chore.

How to Make Cranberry Pecan Cream Cheese Stuffed Dates Recipe

Follow these simple steps and you’ll find yourself enjoying a warm, aromatic bite in no time.

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the dates won’t stick and cleanup is a breeze.
2. Mix together the cream cheese, chopped cranberries and pecans, honey, vanilla extract, and a pinch of salt in a medium bowl. I find using room-temperature cream cheese here is key—it blends in silky smooth, no lumps.
3. Slice each pitted date lengthwise, creating a small pocket. Be careful not to cut all the way through; you want the filling snugly embraced by the date’s natural shape.

4. Fill each date pocket with the cream cheese mixture, using a small spoon or piping bag for neatness and control. Don’t overstuff to avoid messy overflow when baking.
5. Arrange the stuffed dates spaced evenly on your prepared baking sheet. This allows for gentle warming and the cream cheese to soften just so, creating a luscious melt-in-your-mouth texture.
6. Bake for 10 to 12 minutes. You’ll notice an enticing aroma as the dates warm and the cream cheese takes on a lightly soft, dreamy consistency. Avoid baking too long; you want warm, not melted.
7. Cool for a few minutes before serving. These dates shine warm or at room temperature, perfect as a snack or alongside a cheese board for a sophisticated touch.

Creative Variations for Cranberry Pecan Cream Cheese Stuffed Dates Recipe

• Swap pecans for toasted walnuts or pistachios for a different crunch and flavor nuance.
• Add a sprinkle of cinnamon or nutmeg to the cream cheese filling for a cozy, holiday vibe.
• Drizzle a bit of melted dark chocolate over the baked dates for a rich, decadent twist.
• Try fresh herbs like finely chopped rosemary or thyme for a subtle savory balance.
• Replace dried cranberries with chopped dried apricots or cherries depending on season and preference.
• For a vegan option, use a plant-based cream cheese and maple syrup instead of honey.

Storage, Freezing & Reheating

• Store leftovers airtight in the fridge for up to 3 days; they’ll keep their texture and flavor well.
• To freeze, place stuffed dates on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to 1 month.
• Reheat gently in a 300°F oven for 5-7 minutes or until warm; avoid microwaving to keep texture intact.
• If thawed from frozen, let them come to room temperature before serving for best taste.

Cranberry Pecan Cream Cheese Stuffed Dates Recipe FAQs

• Can I use other types of dates? Medjool dates are best due to their size and natural softness, but Deglet Noor dates can work though they’re less plump and sweeter.
• Is it necessary to bake the stuffed dates? Baking warms and softens the cream cheese slightly, enhancing flavor meld and texture, but you can serve them chilled for a firmer bite.
• Can I prepare the filling ahead of time? Absolutely! Make the cream cheese mixture up to a day in advance and keep it refrigerated until ready to stuff.
• What if I don’t have dried cranberries? Other dried fruits like chopped dried cherries or raisins bring similar tartness and texture.
• Are these suitable for parties? Definitely! They’re easy to eat in one bite and elegant enough to impress guests.

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