Name: Cranberry Pecan Cream Cheese Stuffed Dates
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 12 Medjool dates, pitted; 4 ounces cream cheese, softened; 1/4 cup dried cranberries, chopped; 1/4 cup pecans, chopped

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Okay, so, I have this *thing* for dates. Like, a serious weakness. It all started when my Aunt Carol brought these AMAZING appetizers to Thanksgiving – Cranberry Pecan Cream Cheese Stuffed Dates. Wow! Sweet, tangy, crunchy, creamy… all in one bite! I swear, those little babies disappeared faster than the pumpkin pie. And guess what? They’re ridiculously easy to make. Seriously, we’re talking ten minutes, tops. I’ve made these Cranberry Pecan Cream Cheese Stuffed Dates for parties, potlucks, you name it, and they are *always* a hit – a testament to how well the flavors and textures play together. Trust me, you’ll be hooked!

Why You’ll Love These Cranberry Pecan Cream Cheese Stuffed Dates

Okay, here’s the deal. You *need* these in your life, and here’s why:

They’re seriously addictive – that sweet and savory combo is just too good!
Super easy and fast – like, practically instant appetizer gratification.
Totally customizable! You can swap the nuts, the cheese, even the fruit. Get creative.
They look fancy, but require almost zero effort. Perfect for impressing anyone!

Seriously, what’s not to love?

Ingredients for Cranberry Pecan Cream Cheese Stuffed Dates

Okay, listen up! Here’s what you need. Don’t even *think* about skipping an ingredient – each one is important! You’ll need:

12 Medjool dates, pitted (the big, soft ones!)
4 ounces cream cheese, softened (it HAS to be soft!)
1/4 cup dried cranberries, chopped (adds the best tang!)
1/4 cup pecans, chopped (crunchy goodness!)

That’s it! Told ya it was easy!

How to Make Cranberry Pecan Cream Cheese Stuffed Dates

Alright, this is where the magic happens. But seriously, “magic” in this case just means a few minutes of easy peasy prep. You got this!

First! Get your cream cheese, cranberries, and pecans into a bowl. Any bowl will do, don’t stress. Now, MIX! I usually just use a fork, but a spoon works too. You’re looking for everything to be evenly distributed. It should look kinda pink from the cranberries. Yum!
Okay, here’s where it gets a *little* fiddly, but not bad, promise. Take your pitted Medjool date. See that little slit? That’s where the cream cheese mixture is gonna go! Gently pry it open a little bit more. You want to make enough space for a good amount of filling.
Grab a little spoonful of the cream cheese mixture – not too much, or it’ll squish out everywhere. Carefully stuff it into the date. I usually use my finger to gently press it in. Repeat with all the dates!
Arrange your beautiful, stuffed dates on a plate. And… you’re done! Seriously, that’s it! Serve immediately! Although, I have to admit, I usually eat one or two (or three) right away. Can’t resist!

See? I told you it was easy! If you have a little extra cream cheese mixture left, just spread it on some crackers. Waste not, want not!

Tips for Perfect Cranberry Pecan Cream Cheese Stuffed Dates

Wanna take your stuffed dates to the next level? Here’s how I do it:

Make sure that cream cheese is *seriously* soft. I’m talking “leave a fingerprint” soft. Otherwise, it’s a pain to mix and stuff.
Chop your cranberries and pecans finely! Big chunks make it hard to stuff neatly.
Don’t overstuff! A little filling goes a long way. You don’t want explosion dates. (Oops, been there!)
For extra flavor? Toast the pecans before chopping! It brings out their nutty goodness. Careful though, they burn easily!
And pro-tip, if your dates are super dry, soak ’em in warm water for like, five minutes. Pat them dry before stuffing – makes them extra plump and juicy!

These little tweaks make all the difference, trust me!

Variations on Cranberry Pecan Cream Cheese Stuffed Dates

Okay, so you’ve mastered the basic recipe, right? Awesome! Now, let’s get a little crazy! The beauty of these stuffed dates is how easily you can swap things in and out. It’s all about having fun and experimenting!

**Nuts!** Not a pecan fan? Walnuts are delicious. Or how about pistachios for a pop of color?
**Cheese!** Want a little more zing? Try goat cheese instead of cream cheese. Or even a little bit of blue cheese for a real flavor punch!
**Dried fruit!** Can’t find cranberries? Cherries or apricots would be amazing. Even raisins work in a pinch!
**Spice it up!** A little sprinkle of cinnamon or nutmeg in the cream cheese mixture adds warmth. Or, for a kick, try a tiny pinch of cayenne pepper! (Careful, a little goes a LONG way!).

Seriously, the possibilities are endless. That’s just how easy the basic recipe for these cream cheese stuffed dates lets you get.

Make-Ahead and Storage Tips for Cranberry Pecan Cream Cheese Stuffed Dates

Want to get ahead of the game? Smart thinking! You can totally make these Cranberry Pecan Cream Cheese Stuffed Dates a day or two in advance. Just assemble them, pop them in an airtight container, and stick them in the fridge. They’re actually pretty good cold! But be warned – the dates may start to sweat a little if they sit too long. Nobody wants sweaty dates!

And leftovers? If you have any (doubtful!), store them the same way: airtight container, fridge. They’re best eaten within a few days. I don’t recommend freezing them, though. The cream cheese gets kinda weird after thawing. Trust me, just make a fresh batch. They’re so easy, right?

FAQ About Cranberry Pecan Cream Cheese Stuffed Dates

Got questions? I’ve got (hopefully!) answers! I get asked about these babies *all* the time, so here are a few of the most common things I hear:

Can I use different types of dates?

Okay, so, Medjool dates are *the* best, in my opinion. They’re big, soft, and kinda caramel-y. But if you can’t find them, Deglet Noor dates will work in a pinch. They’re a little smaller and firmer, so you might need to adjust the amount of filling. Just be sure to pit them first!

Can I use a different kind of cheese?

Totally! Cream cheese is classic, but goat cheese is *amazing* if you want something tangier. Just make sure whatever cheese you use is soft enough to mix easily. You could even try a little mascarpone for something extra rich and decadent! Wow. Now *that’s* an idea.

Can I freeze these?

Honestly? I wouldn’t recommend it. The texture of the cream cheese changes when it thaws, and it can get a little weird. Plus, these are SO easy to make fresh, it’s really not worth the freezer space. Just whip up a batch whenever you need ’em!

My dates are dry – what do I do?

Ah, happens to the best of us! If your dates are feeling a little stiff, just soak them in warm water for about 5-10 minutes. Then, pat them dry before stuffing. They’ll plump right up and be perfectly soft and chewy again!

Nutritional Information for Cranberry Pecan Cream Cheese Stuffed Dates

Okay, so here’s the deal. Nutrition info can vary BIG time depending on the brands you use and how much filling you stuff in those dates! So, don’t take this as gospel, okay? It’s just a rough estimate!

Enjoyed This Recipe? Leave a Rating!

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