I was looking for a way to make a quick, easy, and absolutely delicious holiday appetizer that'd be great for any party. First thing that came to mind, well besides dip, was dates!
This is a mix of sweet and savory, creamy and crunchy: tangy goat cheese, sweet dates, rich honey, nutty pistachios. It's so easy but it checks all the boxes!
We eat these all the time and for this recipe I used a piping tip to make the creamy goat cheese filling look pretty rather than mashing it up in there with a spoon...which is fine when I'm feeding my 12 year old, not so much for a party!
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Why You'll Love these Whipped Honey Goat Cheese Stuffed Dates
- The filling gets whipped until it’s cloud-soft and creamy, giving you that perfect mix of tangy goat cheese, a touch of honey, and just enough salt to make everything pop.
- They slide right into any spread: Thanksgiving grazing boards, Christmas appetizers, New Year’s Eve bites, or a cozy little brunch moment with friends.
- Naturally gluten-free, no oven required, and easy to make ahead. Just tuck them in the fridge and pull them out when guests wander into the kitchen looking for something to nibble on.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Pitted Medjool Dates - make sure they're pitted or you'll be stuck doing it yourself!
- Room temperature Goat Cheese and Cream Cheese - the cream cheese dilutes that gamey goat flavor some people find off putting.
- Honey - you can use a spicy honey like Mike's Hot Honey or keep it sweet.
- Pistachios - I also used candied pecans for variety in the photos.
Ingredient Swaps
- No cream cheese? Try another crumbly cheese you like. Blue cheese, feta cheese, or boursin cheese works perfectly.
- No pistachios? Try chopped pecans, almonds, or walnuts instead!
How to Make Dates Stuffed with Goat Cheese
Step 1
Whip up the honey cream cheese filling.
Use an electric mixer to whip up the cheeses until they're smooth, then add in the honey. Taste it before moving on, you wanna make sure you like it!
Step 2
Shove it into a piping bag.
Spoon the cheese filling into a piping bag (or zip top bag! It works). I use a closed star tip to make it ruffle-y.
Step 3
Split open the dates and fill.
Use a sharp knife to slice the dates lengthwise stuff the dates with the whipped honey goat cheese. Don't overfill or the dates will fall apart.
Step 4
Sprinkle on the crushed pistachios.
Give a generous sprinkle over each date. The nuts bring crunch, color, and flavor!
Step 5
Drizzle on a little honey.
Right before serving, drizzle on a little extra honey!
Equipment I Used
Chef's Tips
- Soft cheese, please. Cold chèvre and cream cheese will not whip up! Take the cheese out of the refrigerator at least 30 minutes prior to making your stuffed dates.
- CHECK THE DATES FOR MOLD INSIDE. It just happens sometimes.
- Use good Medjools. Fresher dates are sweeter and softer, while older dates can be tough and chewy.
- Don’t skip the cream cheese. It softens the tangy goat cheese while keeping that rich, creamy texture and adding a bit of salt.
Frequently Asked Questions
Medjool dates! They’re soft, easy to find in grocery stores, caramel-sweet, and big enough to stuff.
Use a small paring knife, slice gently, and don’t pry them open too far. Fresh, soft dates work best.
Yes! Stuff them up to 24 hours ahead. Add the pistachios and honey right before serving.
Yes. Keep them chilled in an airtight container, then let them sit out for 15-20 minutes before serving.
More Nibbles to Share Around the Kitchen
These goat cheese stuffed dates are such a fun appetizer for a variety of occasions. Don't forget to pin this for later and tag me @sweet_tea_thyme when you recreate them, I love to see it!
Honey Goat Cheese Stuffed Dates
Equipment
- closed star piping tip for piping the cheese into the dates
Ingredients
- 20 pitted Medjool dates
- 4 oz goat cheese, softened to room temperature
- 4 oz cream cheese, softened to room temperature
- pinch kosher salt
- 3 tbsp honey, plus more for drizzling
- ¼ cup salted pistachios, finely chopped
Instructions
- Split each Medjool date lengthwise if needed, keeping the hinge intact so it opens like a little pocket.20 pitted Medjool dates
- Beat the goat cheese and cream cheese together until fluffy and smooth. Mix in the honey and a pinch of salt and whip again until creamy and soft.4 oz goat cheese, 4 oz cream cheese, 3 tablespoon honey, pinch kosher salt
- Scoop or pipe a spoonful of the whipped honey goat cheese into each date. I used a closed star tip to make a pretty presentation.
- Dip or sprinkle the tops with chopped pistachios.¼ cup salted pistachios
- Right before serving, drizzle a little honey over each stuffed date.
- Serve at room temperature or chilled if you prefer the filling a little firmer.
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