Stuffed Dates

These sweet treats need to be refrigerated, so don’t put them under the tree! They’re perfect to bring to a party or potluck, or to serve if you’ve got family visiting. 

Hands-on time:
30 minutes
Total time:
30 minutes

Kitchen Gear

Cutting board 
Sharp knife (adult needed) 
Measuring spoons 


12 dates
6 teaspoons cheese of your choice: including ricotta, goat, cream cheese, cheddar, or blue cheese
12 toasted pecan or walnut halves (To toast nuts, put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Cut a slit in each date and remove the stone, if the dates are not already pitted. 
  2. Fill the cavity with the cheese and top the cheese with a pecan or walnut half. Squeeze shut the opening. 
  3. Serve right away, or cover and refrigerate up to overnight. Allow to come to room temperature before serving.