Dates Stuffed with Pistachio Cream Cheese

These plump dates are filled with a cardamom-spiced cream cheese that's flecked with pistachios and sweetened with honey. They're sure to be a crowd-pleaser.


24 servings (serving size: 1 stuffed date half)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 53
Caloriesfromfat 25 %
Fat 1.5 g
Satfat 0.7 g
Protein 0.9 g
Carbohydrate 10.2 g
Fiber 0.9 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 21 mg
Calcium 12 mg


1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons finely chopped pistachios, toasted
1 tablespoon honey
1/8 teaspoon ground cardamom (optional)
12 whole pitted Medjool dates, cut in half lengthwise


1. Combine first 3 ingredients and, if desired, cardamom in a medium bowl; beat with a mixer at medium speed until creamy. Spoon cream cheese mixture into a small zip-top plastic bag, and seal bag. Carefully snip off 1/4 inch of 1 bottom corner of bag.

2. Pipe about 2 teaspoons cream cheese mixture down center of each date half. Serve at room temperature, or cover and chill until ready to serve.