Air-fryer bacon-wrapped dates…my new favorite appetizer. They’re quick and easy, and everyone loves these sweet and savory bites. Sweet dates are stuffed with cream cheese, wrapped in salty bacon, topped with sliced jalapeno, and then drizzled in honey after they cook. These pair deliciously with other quick appetizers like our savory Jalapeno Mozzarella Sticks, or for a sweet appetizer, try No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these bites…addictive, festive, and perfect for holiday entertaining!

WHY YOU’LL LOVE THeSe Air Fryer Bacon Wrapped Dates

• Easy to Make. This Air-Fried Bacon-Wrapped Dates recipe comes together in 30 minutes or less. The longest part is air-frying bacon-wrapped dates, but everything else is easy peasy.
• Flavorful. These little bites are packed with flavor from the sweet dates to the creamy cheese filling to the salty crispy bacon. The sweet and savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these bacon-wrapped dates are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

Cream Cheese- The softened cream cheese adds a savory punch to these sweet and salty bacon-wrapped dates.

Chives- The thinly sliced chives offer a fresh note to these yummy bites.

Dates- The star of the show! The pitted dates are delicious sweet and decadent.

Bacon– This is the cherry on top for these bacon-wrapped dates. The salty flavor of the crispy bacon is addicting paired with the sweet dates.

Jalapeños- I like spicy so the thinly sliced jalapeno on each date offers a tasty spice to the sweet and salty appetizers.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the filling. Not a fan of cream cheese? Try goat cheese, a salty and delicious cheese filling.
• Skip the spice. To reduce that spicy flavor, leave out the sliced jalapeno. These bites will still be delectable.

Tips/STORAGE

The dates can be assembled one day before serving and baked off.

Don’t overfill as the cheese will melt and leak out while the dates are baking.

Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

These bacon-wrapped dates are best enjoyed the day they are cooked.

Air Fryer Bacon Wrapped Dates

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 20 dates

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Description

These Air-Fryer Bacon-Wrapped Dates are a sweet and savory appetizer for your next party. The dates are stuffed with a cream cheese spread, wrapped in bacon, topped with sliced jalapeno, and drizzled with honey. This sweet and salty appetizer is a quick recipe that cooks perfectly in under 15 minutes and is a crowd-pleaser for your next party, brunch, or holiday dinner.

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Ingredients

• 2 oz cream cheese, softened
• 1 tbsp thinly sliced chives, plus more for garnish
• 1/4 tsp paprika
• 20 medjool dates, pitted
• 10 slices bacon (not thick-cut), halved crosswise
• 2 jalapeños, cut into 20 (1/4-inch thick) slices
• 2 tbsp honey, optional

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Instructions

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

Notes

• The dates can be assembled one day before serving and baked off. For less spice, you could use pickled jalapeño slices instead of fresh.
• Don’t overfill as the cheese will melt and leak out while the dates are baking.
• Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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Get your dose of chocolate in the form of no-bake mini chocolate cheesecakes! These mini cheesecakes have a creamy chocolate filling- almost like chocolate mousse in my opinion. This personal-sized dessert is perfect for at-home date nights or whenever you’re entertaining guests. Speaking of entertaining guests, try these other quick and delicious desserts like our Peppermint Hot Chocolate Cookies or Gluten Free Pecan Pie Bars.

WHY YOU’LL LOVE THeSe No Bake Mini Chocolate Cheesecakes

• Easy to Make. This No Bake Mini Chocolate Cheesecake recipe comes together in 20 minutes or less. The longest part is chilling the cheesecakes, but everything else is quick and easy.
• Individual Size. Mini desserts are the best because they are personal size! No need to slice and serve.
• Perfect Texture. The cheesecake filling is light and creamy, which complements the thick cookie crust well.

INGREDIENTS

Cream Cheese: Use block-style cream cheese. It has less air than the tub-style. This will make a thick, stable filling.

Sour Cream: Full-fat sour cream is a must for the best-tasting cheesecake! Bring to room temperature before using. Plain Greek yogurt makes a great substitute.

Classic Cookies: For the crust, crush up some classic cream-filled cookies (including the cream filling).

Chocolate Chips: It is melted and used in the rich cheesecake filling.

Heavy Cream: To make the creamy filling and whipped topping.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

To make the crust:

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING:

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING:

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Swap the sour cream. Use plain Greek yogurt in place of sour cream. The amount used is the same.
• Add a fruity topping. Crushed raspberries or strawberries would taste delicious with these mini cheesecakes.

Tips/STORAGE

For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.

Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

Storage: keep refrigerated, in an airtight container, for up to 5 days. 

Freeze: You can freeze them without whipped cream topping. Cool them at room temperature completely, then in the refrigerator for at least 4 hours. After that, transfer them to the freezer. Store them in a container with parchment paper between layers, for up to 30 days.  Thaw them in the fridge overnight and top with whipped cream.

No Bake Mini Chocolate Cheesecakes

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• Author: Michelle Powell
• Total Time: 6 hours 20 minutes
• Yield: 12 mini cheesecakes

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Description

Craving something sweet? These creamy No Bake Mini Chocolate Cheesecakes are the perfect solution and easy to whip up in less than 20 minutes. They are so deliciously rich, cool, and creamy. Plus, they’re super simple to make since these are no-bake, you can make them ahead of time until you’re ready to enjoy or share at your next gathering!

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Ingredients

CRUST

• 16 organic classic cream-filled cookies, whole
• 4 tbsp unsalted butter, melted 

CHOCOLATE CHEESECAKE

• 16 ounces cream cheese, full fat, room temperature 
• 2 tbsp sour cream
• 1 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

TOPPING

• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• grated chocolate, optional

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Instructions

TO MAKE CRUST

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

Notes

• For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.
• Use organic classic cream-filled cookies to avoid bioengineered ingredients found in most non-organic cream-filled cookies. 
• Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

• Prep Time: 20 minutes
• Chill Time: 6 hours

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Indulge in the cheesy, crispy delight of homemade Jalapeno Mozzarella Sticks. These golden-brown treats are perfect for a snack, appetizer, or party food. Made with simple ingredients, they are easy to prepare and guaranteed to be a hit with everyone. Serve them with your favorite marinara sauce for a classic combination that’s hard to resist. These pair deliciously with other quick appetizers like our savory Air Fryer Bacon Wrapped Dates or for a sweet appetizer try, No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these…addictive, savory, and perfect for entertaining!

WHY YOU’LL LOVE THeSe Jalapeno Mozzarella Sticks

• Easy to Make. This Jalapeno Mozzarella Sticks recipe comes together in 20 minutes or less. The longest part is freezing the sticks, but everything else is quick and easy.
• Flavorful. These Jalapeno Mozzarella Sticks are packed with flavor from the spicy jalapeno to the crispy breading to the gooey cheesy inside. The savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these homemade Jalapeno Mozzarella sticks are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

String Cheese- The star of the show!

All-Purpose Flour- The flour helps the egg adhere to the cheese stick.

Egg- The eggs build a crunchy layer for the breadcrumbs to stick to.

Panko Bread Crumbs– The crunch in the mozzarella sticks.

Jalapeños- I like spicy so the finely diced jalapeno on each stick offers a mild tasty spice to the savory appetizer.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

SUBSTITUTIONS/VARIATIONS for Jalapeno Mozzarella Sticks

• Switch up the breadcrumbs. Instead of plain panko breadcrumbs, try Italian panko breadcrumbs or add your favorite seasoning blend to the panko breadcrumbs.
• Skip the spice. To reduce that spicy flavor, leave out the diced jalapeno. These mozzarella sticks will still be delicious.

Tips/STORAGing Jalapeno Mozzarella Sticks

For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.

Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.

Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

Jalapeno Mozzarella Sticks

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 24 sticks

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Description

Homemade Jalapeno Mozzarella Cheese Sticks are irresistibly crispy on the outside with gooey, melty centers that pull apart with delicious strings of cheese. Dip them in your favorite marinara sauce or avocado ranch for the ultimate snack or easy party appetizer. Enjoy the perfect mix of mild spicy and cheesy goodness!

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Ingredients

• 12 string cheese, halved
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 1 /2 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp fine sea salt
• 1 jalapeno, seeds removed and finely chopped
• olive oil, for frying

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Instructions

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

Notes

• For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.
• Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.
• Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

• Prep Time: 10 minutes
• Freeze Time: 30 minutes
• Cook Time: 10 minutes

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