How do I make easy mascarpone stuffed dates with pomegranate and honey drizzle?

Making this recipe is incredibly simple. Start by slicing and pitting fresh Medjool dates. Fill each one with a spoonful of creamy mascarpone cheese, then top with vibrant pomegranate seeds and a sprinkle of chopped pistachios or walnuts. Finally, drizzle lightly with honey for that beautiful glossy finish. Chill for 10–15 minutes before serving for the best flavor. This quick, no-bake treat feels luxurious yet takes only minutes to prepare.

Can I turn this recipe into tiramisu stuffed dates?

Absolutely! To create a tiramisu-inspired version , mix mascarpone with a teaspoon of brewed espresso and a dusting of cocoa powder. Fill your dates with this coffee-kissed mixture and top with pomegranate seeds for a fruity twist. You can even add a light sprinkle of crushed ladyfingers or cocoa on top for authentic tiramisu flair — all without baking.

What makes Mediterranean stuffed dates unique?

Mediterranean stuffed dates highlight balance and freshness. Instead of honey, use extra virgin olive oil for drizzling. Combine mascarpone, chopped pistachios, and pomegranate seeds, and finish with a pinch of sea salt or fresh mint. The result is a creamy, sweet-salty bite that fits beautifully into Mediterranean-style entertaining or light lunch spreads.

Are bacon-wrapped dates with mascarpone an option?

While bacon-wrapped dates are popular, this recipe avoids pork, offering lighter, equally delicious alternatives. You can wrap the stuffed date in a thin strip of zucchini or eggplant instead. Lightly roast or grill these wraps to create a smoky, savory complement to the sweet mascarpone filling — an elegant, healthier twist on the traditional version.

Mascarpone Stuffed Dates With Pomegranate

Name: Mascarpone Stuffed Dates with Pomegranate
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 12 Medjool dates, pitted; 1/2 cup mascarpone cheese; 1/4 cup pomegranate seeds; 2 tbsp chopped pistachios or walnuts; 1 tbsp honey or maple syrup

Description

Creamy, chewy, and naturally sweet — these Mascarpone Stuffed Dates with Pomegranate are an elegant no-bake treat. Perfect as a quick dessert, appetizer, or party bite, each plump Medjool date is filled with luscious mascarpone cheese, topped with juicy pomegranate seeds, and finished with a light drizzle of honey.

Ingredients

Scale

12 large Medjool dates, pitted
½ cup mascarpone cheese, softened
¼ cup pomegranate seeds (arils)
2 tablespoons chopped pistachios or walnuts
1 tablespoon honey or maple syrup, for drizzling
Pinch of sea salt (optional)
Fresh mint leaves for garnish (optional)

Instructions

Slice each Medjool date lengthwise on one side and remove the pit, keeping the fruit intact.
Using a small spoon or piping bag, fill each date with mascarpone cheese.
Top each filled date with pomegranate seeds and a sprinkle of chopped nuts.
Lightly drizzle with honey or maple syrup.
Serve immediately, or chill for 10–15 minutes before serving for a cool, creamy texture.

Notes

To soften firm dates, soak them in warm water for 5–8 minutes, then pat dry before filling.

Add vanilla or lemon zest to mascarpone for extra flavor.

Prepare up to 1 day ahead; add toppings and honey just before serving.

For a Mediterranean twist, drizzle with olive oil instead of honey and finish with flaky sea salt.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert / Appetizer
Method: No-Bake
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed date
Calories: 92 kcal
Sugar: 13 g
Sodium: 8 mg
Fat: 3.8 g
Saturated Fat: 2.2 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1.6 g
Protein: 1.1 g
Cholesterol: 7 mg

Keywords: mascarpone stuffed dates, mascarpone stuffed dates with pomegranate, pomegranate dessert, stuffed dates appetizer