Stuffed Medjool Dates with Raspberry Cheesecake Filling

Gooey, chocolate-covered raspberry cheesecake stuffed medjool dates are the yummiest bite-sized dessert. Naturally sweet dates filled with granola crust crumbs, creamy dairy-free cheesecake filling, and tart raspberries make an elegant, healthy treat with no baking required!

Medjool dates are really having a moment. Between stuffed, smashed, and so many different versions of bark, they are getting a lot of creative love and I am so here for it. When it comes to stuffed medjool dates, it’s hard to beat the classic nut butter + a sprinkle of salt on top combination. But I do think these raspberry CHEESECAKE stuffed dates are a fierce competitor. With layers of crunchy crust crumbs, creamy tangy cheesecake filling, and a fruit-tart raspberry pop on top all bundled inside of a gooey Medjool date–it’s a perfect bite!

How To Make These Stuffed Medjool Dates

The pit of the Medjool date can feel a little bit pesky to have to remove before blending into a recipe, but the beautiful thing about the pit is that once you remove it it leaves behind a perfect little cavity for filling with yummy things. Or you can save yourself a step and buy pre-pitted Medjool dates (that’s what I usually do!) In this case, we are filling that space with not one but THREE yummy things to recreate each element of a cheesecake: crust, filling, and fruit topping. Let’s go layer by layer…

Granola Crust Crumble

My favorite way to create a graham cracker-ish crust that’s gluten free and just as easy is with granola, and it works perfectly in crumble form too. Stick with a plain variety (or gently cinnamon spiced if you like), and grind it in a food processor to fine crumbs. Then stream in melted butter or coconut oil, and it will clump to a wet sand consistency. Drop a spoonful of the crumbs into each Medjool date as the cheesecake “crust” layer.

Dairy-Free Cheesecake Filling

This recipe is dairy-free and vegan friendly, so instead of the usual cream cheese and eggs we are using a combination of dairy-free cream cheese and coconut cream. Sweetened with a bit of powdered sugar, flavored with vanilla, and whipped until light and creamy. The easiest way to fill the Medjool dates with this cheesecake layer is a piping or ziplock bag, but a spoon will work too but just be a bit messier.

Easy Raspberry Topping

Sure you could pop a fresh raspberry inside each date, but it will be a bit of a tight fit and the liquid will start to seep out and get soggy with time. My first thought was to use raspberry jam for the topping, but in the end I decided to go with freeze dried raspberries for a more INTENSE fruit flavor. The tart/sweet tang is a perfect complement to the sweetness of the caramel-y Medjool date outside. You can either blend of roughly crush the freeze dried raspberries and spoon them on top of the cheesecake layer before squishing the dates closed and coating in dark chocolate.

Why Medjool Dates?

Medjool dates are the best variety for stuffing thanks to their large size, naturally soft and pliable texture, and rich caramel-like sweetness. Unlike smaller date varieties, Medjool dates have a wide cavity once pitted, making them the perfect edible vessel for creamy fillings. They’re also naturally sweet enough that not a lot of added sugar is needed in the filling, making for healthier sweet treats.

Substitutions and Storage Tips

This recipe is hard to screw up, so there is some room for substitutions…

• In place of the granola: You could use a lightly sweetened cereal or gluten-free graham crackers, or even swap in a chocolate granola for a chocolate crust experience.
• In place of the dairy-free cream cheese: You could use coconut or greek yogurt or a similar tang with a bit more protein. Or regular cream cheese if you aren’t dairy-free.
• In place of the freeze dried raspberries: You could use any other freeze dried fruit, blueberries or cherries would be delicious in my opinion.
• I don’t recommend subbing the sweetener: A liquid sweetener will make the cheesecake filling too runny, and coconut sugar would ruin the light cheesecake color.

These cheesecake stuffed dates do need to be stored in the refrigerator. Just like any cheesecake, the filling needs to stay chilled. I recommend an air tight container in the refrigerator, they will be fine that way for up to a week.

Recipe FAQs

More Medjool Date Recipes You’ll Love

• Medjool Date Baked Cheesecake
• Tahini Medjool Date Chunk Cookies
• Medjool Date Brownie Crunch Balls
• Almond & Medjool Date Tart

If you try these Raspberry Cheesecake Stuffed Dates, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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