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A close-up overhead shot showing the creamy, textured filling of cranberry pecan cream cheese inside a Medjool date.

Cranberry Pecan Cream Cheese Stuffed Dates (Easy & Elegant!)

Discover the perfect no-bake appetizer! These Cranberry Pecan Cream Cheese Stuffed Dates are an effortlessly elegant, crowd-pleasing treat with a delicious balance of sweet, savory, and tangy flavors. Simple to make and perfect for any holiday or party.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 dates
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 12 whole Medjool dates Look for plump, soft dates.
  • 4 oz cream cheese softened to room temperature
  • 1/4 cup pecans toasted and finely chopped
  • 1/4 cup dried cranberries finely chopped
  • 1/2 tsp orange zest optional
  • Flaky sea salt for garnish, optional

Equipment

  • 1 Paring knife
  • 1 Mixing Bowl

Method
 

  1. Using a small paring knife, make a lengthwise slit down one side of each Medjool date. Be careful not to cut all the way through. Gently open the date and remove the pit.
  2. In a medium bowl, combine the softened cream cheese, chopped toasted pecans, dried cranberries, and optional orange zest. Mix until everything is evenly incorporated.
  3. Carefully spoon or pipe the cream cheese mixture into the cavity of each pitted date.
  4. Arrange the stuffed dates on a serving platter. If desired, garnish with extra chopped pecans, a sprinkle of orange zest, or a pinch of flaky sea salt. Serve immediately or chill until ready to serve.

Notes

Make-Ahead: Can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
Storage: Leftovers can be kept in an airtight container in the fridge for up to 3 days.