Sweet, salty, creamy, and crunchy all at once — that’s exactly why I adore this Stuffed Dates with Cheese and Nut Butter Recipe. It’s a delightful combo that’s surprisingly easy to pull off and always impresses guests or cheers up any snack time.

A round gray textured plate holds several dark brown dates, each sliced open and filled with different toppings. Some dates are filled with creamy light brown peanut butter with a bright red raspberry on top, others have a white creamy filling garnished with a whole pecan and small green herbs. There are dates filled with peanut butter and topped with chopped nuts in small clusters, and some stuffed with peanut butter alone. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Dates with Cheese and Nut Butter Recipe
Top Tip
How to Serve Stuffed Dates with Cheese and Nut Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Dates with Cheese and Nut Butter Recipe

Why You'll Love This Recipe

This recipe is like a little celebration in every bite. I always keep Medjool dates on hand because once you try stuffing them, you’ll see just how versatile and quick these treats are to make. They carry flavors beautifully, mixing creamy cheeses, rich nut butters, and crunchy nuts all in a perfect marriage.

Simple Ingredients: Minimal prep with pantry staples you probably already have makes this whip-up a breeze.
Sweet and Savory Charmed: The balance between sweet dates and savory or nutty fillings is just irresistible.
Customizable: You can make it creamy, crunchy, chocolatey, or herby — perfect for any craving or occasion.
Perfect for Entertaining: These bite-sized delights look fancy but come together fast, great for last-minute guests or elegant appetizers.

A white plate holds three rows of stuffed dates arranged in a circle on a white marbled surface. The first row has five dates filled with white cream and topped with pecan halves and green herb sprigs. The second row has six dates filled with light brown peanut butter, some with whole raspberries and others sprinkled with chopped nuts and dark drizzle. The third row has six dates cut open and filled with white cream and bright red strawberry slices. Around the plate, there are scattered pecans, peanuts, dried red peppers, and a small bowl full of peanuts in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here comes from pairing soft, naturally sweet Medjool dates with rich, creamy fillings and crunchy toppings. Each ingredient plays a role, whether it’s boosting texture, balancing flavor, or adding flair. Here’s the lowdown on why each piece shines.

Flat lay of a small pile of soft Medjool dates with glossy brown skin, a wedge of creamy goat cheese with a slightly crumbly texture, a chunk of smooth brie cheese with white rind cut into small pieces, a bowl of finely chopped green pistachios, a few pecan halves with rich brown tones, fresh sprigs of green rosemary, a small bowl of smooth white ricotta cheese, a few bright red sun-dried tomato halves glistening with oil, fresh vibrant green basil leaves, a bowl of creamy light brown peanut butter, a small bowl of finely chopped roasted salted peanuts, a small bowl of glossy melted dark chocolate chips, a bowl of creamy almond butter in pale beige, a handful of fresh red raspberries, thin slices of ripe yellow banana arranged neatly, and a small bowl of zest from a lemon—all arranged symmetrically on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Medjool Dates: Soft and super sweet, they serve as the perfect edible vessel that’s pliable yet sturdy enough to hold fillings.
Goat Cheese: Tangy and smooth, it cuts through the sweetness with its creamy flair, and caramelized onion varieties add extra depth.
Pistachios: Crunchy and slightly salty, they add a satisfying texture contrast and a pop of color.
Hot Honey: A sweet heat that enhances the dates' natural warmth, adding subtle complexity.
Brie Cheese: Mild, buttery, melts gently inside the dates to pair brilliantly with pecans.
Pecan Halves: Rich and nutty, adding crunch and an earthy note.
Fresh Rosemary: Adds a piney, aromatic freshness that pairs beautifully with brie and nuts.
Ricotta Cheese: Light and fluffy, it’s a neutral canvas that blends well with lemon zest and salt.
Sun-Dried Tomato Halves: A juicy tang that gives a savory punch and vibrant color.
Fresh Basil Leaves: Bright herbal lift to balance richness.
Creamy Peanut Butter: Earthy, smooth texture – a classic pairing with sweet dates.
Roasted Salted Peanuts: Adds crunch and salty contrast for the peanut butter varieties.
Dark Chocolate Chips: Melts into a luscious, slightly bitter layer that cuts sweetness and adds indulgence.
Creamy Almond Butter: Lighter than peanut butter; delivers nutty richness perfect with raspberries.
Fresh Raspberries: Tart and juicy, giving a fresh pop inside the date.
Banana Slices: Soft, mellow sweetness that pairs wonderfully with peanut butter and chocolate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Stuffed Dates with Cheese and Nut Butter Recipe is how wonderfully adaptable it is. Over the years, I’ve tweaked fillings based on whatever I have on hand, and it’s always a hit. Feel free to swap nut butters, experiment with different cheeses, or toss in your favorite nuts or herbs.

Variation: My personal favorite twist is adding a drizzle of spicy honeycomb or a pinch of chili flakes atop the goat cheese version — it gives such a nice unexpected kick!

Step-by-Step: How I Make Stuffed Dates with Cheese and Nut Butter Recipe

Step 1: Prep the Dates

I start by using a very sharp, small knife to make a precise slit along each date, then gently remove the pit. The key is to cut just enough to open them without splitting them apart. This way, they stay naturally shaped and hold the filling better. Arrange them on a plate or parchment-lined sheet if you plan to bake or chill later.

Step 2: Choose Your Filling & Fill

Select from your chosen filling — goat cheese, ricotta, nut butters, or brie. I usually use a small butter knife or a tiny spoon to dollop or smear the filling into each date’s cavity, packing it gently but firmly so it won’t fall out.

Step 3: Add Toppings & Finish

Top each stuffed date with the complementary nuts, herbs, fruits, or drizzle sauces like hot honey or melted chocolate. For example, when I do the brie version, I tuck in a pecan half and sprinkle fresh rosemary right on top. For something chocolatey, I dip dates in warm melted chocolate and sprinkle with chopped peanuts before the coating sets.

Top Tip

From my few years making stuffed dates, these tips have saved me from soggy messes or flavor overload. It’s all about balance and gentle prep.

Gentle Pitting: Use a small sharp knife for clean cuts; avoid tearing so the dates hold fillings better.
Room Temp Fillings: Let cheeses or nut butters soften slightly — they spread easier and taste better when not cold.
Don’t Overfill: A teaspoon or less is usually perfect; overstuffing might cause fillings to spill while handling or serving.
Keep It Chill: If prepping ahead, cover and refrigerate so flavors meld nicely, and the dates firm back up for easier eating.

How to Serve Stuffed Dates with Cheese and Nut Butter Recipe

Garnishes

I like to finish these stuffed dates with a few simple garnishes depending on the flavor variant. A sprinkle of flaky sea salt over the goat cheese and pistachio dates really amplifies flavor. For the chocolate-dipped versions, a few extra chopped peanuts on top look beautiful and add a crunch surprise. Fresh rosemary or basil leaves add a fresh, herbal pop that brightens every bite.

Side Dishes

When I serve these up for guests, I usually pair them with a crisp green salad or a charcuterie board featuring olives, cured meats, and a crusty baguette. They also complement a cheese platter splendidly, especially alongside some fresh fruit and nut assortments.

Creative Ways to Present

For birthday parties or holiday gatherings, I line these stuffed dates in neat rows on a rustic wooden board or individual small plates topped with edible flowers or microgreens. Another personal favorite is threading smaller stuffed dates on a decorative toothpick or skewer for easy grab-and-go style appetizers with a fancy touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover stuffed dates in an airtight container in the fridge. They generally stay fresh for up to 3 days. The flavors actually deepen with a bit of chill time, but I always recommend eating them within a couple of days so the texture of the dates doesn’t get too chewy or the fillings dry out.

Freezing

I don’t usually freeze stuffed dates because the texture of dates and fresh garnishes can change after thawing. But if you want to, freeze unfilled, pitted dates in a sealed bag and fill them fresh after thawing for the best results.

Reheating

For warm servings, especially with soft cheeses, I gently warm them in a low oven (about 300°F) for 5-7 minutes. Just be careful not to overheat or the nut butters and cheeses can separate. For chocolate versions, room temperature or a quick dip in warm water (not hot) works best to soften slightly without ruining the chocolate coating.

Frequently Asked Questions:

Can I use regular dates instead of Medjool?

You can, but Medjool dates are preferred because of their larger size, softness, and natural caramel-like sweetness which makes stuffing easier and flavors shine better. Other dates tend to be smaller and less moist, which might affect the texture and ease of preparation.

What’s the best way to remove pits from dates?

Using a small, sharp knife to make a lengthwise slit and gently pulling out the pit works best. Avoid completely slicing through the date to keep it intact. This method ensures the dates hold together well while giving enough room for filling.

How far ahead can I prepare these stuffed dates?

You can prepare them a few hours in advance and keep them covered in the refrigerator. For best freshness and texture, I recommend making them the same day or at most the day before serving.

Can I use different nut butters if I have allergies?

Absolutely! This recipe is very flexible. If you’re allergic to peanuts, almond butter or cashew butter are excellent alternatives. You can also omit nut butters and focus on cheese and nut toppings or try seed butters like sunflower seed butter.

Final Thoughts

One of the reasons I keep coming back to this Stuffed Dates with Cheese and Nut Butter Recipe is how effortless yet impressive it feels. Whether it’s a cozy family snack or a party appetizer, these little bites carry so much flavor and love. Give it a try and watch your friends light up with every sweet and savory bite — I promise, once you start stuffing dates, you won’t stop!