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Goat Cheese Stuffed Dates is one of those treats that you will constantly crave because it’s just so good and easy to make with only four ingredients. Perfect as a snack, appetizer, or dessert.
My kids and I love dates, and I always have big boxes of them, so we never run out. Ever since I started making these Goat cheese-stuffed dates, I find myself making them all the time. It just has this unique taste from the combination of the tangy goat cheese and sweet dates. The flavor combination is just perfect, sweet and salty, and the hot honey drizzle takes it over the top.
Serve them as an appetizer, a party snack, or even dessert year-round. But these will be so fun to serve at your family holiday gathering.
Recipe Overview
Ingredients needed
Here’s what you will need to make these stuffed medjool dates. The full measurements will be in the recipe card further down below.
- Dates: I like using large medjool dates. They are usually soft and juicy.
- Cheese: I used goat cheese here, but you can use ricotta.
- Nuts: Walnuts work great, but almonds or pecans will work perfectly as well.
- Hot: I liked using hot honey for this recipe, but regular honey works just fine.
How To Make Goat Cheese Stuffed Dates
To pit the dates, use a sharp knife to cut them lengthwise in half to remove the seeds.
Slightly open each date and stuff them with about one teaspoon of goat cheese.
Top each stuffed date with walnuts and gently press them into the goat cheese filling.
To serve cold simply drizzle with hot honey and serve
If serving warm. Place the stuffed dates (without the honey) on a parchment-lined sheet pan and bake in a preheated oven at 350°F for 8-10 minutes. Transfer to a serving plate, drizzle with hot honey, and serve.
Notes and Tips
- Soft and large Medjool dates work best for stuffing with cheese.
- You can use any other cheese of your choice. Ricotta and goat cheese taste best.
- If you do not want to use hot honey, use normal honey.
- Serve it cold as is, or if you prefer it served warm and soft, then bake it for about 8-10 minutes.
- Pecans or whole almonds work well, too, if you don’t have walnuts.
Common Questions
Yes, you can freeze different types of stuffed dates. When freezing cheese-filled dates, the texture may soften slightly. Freeze them for up to 2 months.
Cream cheese, goat cheese, mascarpone, nut butters, chopped nuts, candied nuts, and chocolate. You can even have savory fillings like herbed cheese or prosciutto.
Yes. You can make them 2 to 3 days in advance. Please keep them in an airtight container in the fridge, especially since they are stuffed with cheese. They actually taste even better after the flavors have had a chance to sit together.
These stuffed dates keep up to 4–5 days in the fridge, depending on the filling. If they contain fresh cheese, stick closer to 3 days for best freshness.
You may also like
- Gingerbread Cake
- Greek Yogurt Recipes
- Coconut Cake
- Flourless Chocolate Cake
- Cinnamon Roll Puff Pastry Snowflake
- Chocolate Souffle
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Goat Cheese Stuffed Dates
Video
Ingredients
- 16 large Medjool dates, pitted
- 4 ounces Goat cheese, or ricotta cheese
- ¼ cup Walnuts, or nuts of choice
- ¼ cup hot honey
Instructions
- To pit the 16 large Medjool dates, use a sharp knife to cut them lengthwise in half to remove the seeds.
- Slightly open each date and stuff them with about one teaspoon of the 4 ounces Goat cheese.
- Top each stuffed date with walnuts from the ¼ cup Walnuts and gently press them into the goat cheese filling.
- To serve cold, simply drizzle with hot honey (you will need about ¼ cup hot honey) and serve.
- If serving warm. Place the stuffed dates (without the honey) on a parchment-lined sheet pan and bake in a preheated oven at 350°F for 8-10 minutes. Transfer to a serving plate, drizzle with hot honey, and serve.
Notes
- Soft and large Medjool dates work best for stuffing with cheese.
- You can use any other cheese of your choice. Ricotta and goat cheese taste best.
- If you do not want to use hot honey, use normal honey.
- Serve it cold as is, or if you prefer it served warm and soft, then bake it for about 8-10 minutes.
- Pecans or whole almonds work well, too, if you don’t have walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
