Cream cheese mints are easy to make and perfect to serve at baby showers, graduation parties or bridal showers. With a few simple ingredients, anyone can make these decadent treats.
Cream Cheese Mints are so delicious and make any occasion extra special. They are similar to Butter Mints but with cream cheese flavor. Homemade mints are so easy that busy moms can make these.
It is a really simple candy recipe. You can easily change the pastel colors and make Christmas Mints. From wedding mints to Easter and more, this recipe is awesome any time of the year. I have been making mints for years.
If you have leftover cream cheese, make Cream Cheese Pound Cake Recipe.
What's in this post: Cream Cheese Mints Recipe
Why we love this recipe
- Simple ingredients. With only a few ingredients, this recipe is very easy to make.
- Soft and creamy texture. The mints melt-in your mouth and taste delicious.
- Inexpensive to make. The recipe is budget friendly for a crowd.
Ingredients
- Cream Cheese, softened cream cheese
- Butter, softened
- Powdered Sugar, sifted
- Peppermint Extract
- Gel Food Coloring
- Powdered Sugar for rolling the mints
You can get the complete ingredient list and instructions at the bottom.
How to make cream cheese mints
Step 1. First, combine cream cheese and butter with a hand mixer or stand mixer. Next, add the powdered sugar and blend until combined. Add the peppermint extract. Continue to add powdered sugar one cup at a time.
Step 2. Next, divide the dough into 4 separate bowls. Choose the food coloring you want to use and add it to each bowl. Then mix well until the dough is the color you prefer. Refrigerate the dough.
Step 3. Line 2 baking sheets with parchment paper or wax paper. Then roll the dough into small balls and place them on the baking sheet.
Step 4. Then, dip the tines of a fork in powdered sugar. Carefully, press the fork down on each mint to flatten them out. You want to make a line pattern on the mints. Allow to sit at room temperature until hardened.
Frequently Asked Questions
Place the mints inside an airtight container. Make sure to put the mints in a single layer with a sheet of wax paper between each layer. This will help them from sticking and also keep the mints in good shape.
They will last up to 2 weeks. The mints are so delicious to grab a couple for a snack or when you want something sweet.
Absolutely. Cream cheese mints are freezer-friendly.
Just make sure to store them properly using an airtight container and wax paper between the layers. They can be frozen for up to 1 to 2 months.
We often have leftover mints after baby showers and I freeze them for later. They are delicious and still taste the same.
This is also a great way to save time for an event. Just make them in advance and freeze them. When it is time for your baby shower or wedding reception, you will have one less thing to do.
Just take the mints out of the fridge 30 minutes before you are ready to eat them.
Yes, you can use candy molds. Feel free to use any shape silicone mold you prefer to make these mints.
This is especially pretty for baby showers, bridal showers, and wedding receptions. Some ideas include: hearts, roses, baby bottles, or anything you like. The ideas for molds are truly endless.
Tips:
- Use full-fat cream cheese for these mints. You also want to use brick-style cream cheese. Do not use the type in the tubs or any whipped variety.
- The butter should be real butter and not margarine.
- Peppermint extract is a must. Don’t substitute this extract for mint or it will have a similar taste to toothpaste.
- Don’t worry about excess powdered sugar once the mints are formed. The mints will absorb the white and you will not see much of it.
- Food coloring is optional. You can certainly leave the mints white if you prefer.
- Use a cookie scoop. If you are having trouble getting the mints uniform, use a small cookie scoop.
This will allow you to quickly make the balls and you can be certain they are all the same size.
- You can use the bottom of a glass to flatten the mints. This option is an alternative for those who do not want the fork marks and prefer a flat mint.
Just make sure to dip the bottom of the glass in powdered sugar so it does not stick.
- You can cut this recipe in half. If you don’t need a ton of mints, reduce the recipe.
- Ingredients should be at room temperature. It is much easier to combine the dough mixture if the butter and cream are softened at room temperature.
More candy recipes:
Try these delicious cream cheese butter mints. Then come back and leave a comment.
Cream Cheese Mints
Ingredients
- 8 oz Cream Cheese Softened at room temperature
- 4 Tbsp Butter Softened
- 9 cups Powdered Sugar shifted
- 2 tsp Peppermint Extract
- Gel Food Coloring
- ½ cup Powdered Sugar for rolling the mints
Instructions
- Cream together the cream cheese and butter with a hand held mixer or stand up mixer until smooth and creamy.
- Then add in 1 cup of the powdered sugar. Mix together until well combined.
- Then mix in the peppermint extract.
- Then place the mixer on low and gradually add in the remaining powdered sugar, 1 cup at a time, scraping down the sides of the bowl after each cup is added in. Continue until all the powdered sugar has been added. The dough should be thick (play-dough like consistency) and not sticky. If the dough is still sticky and not thick enough add in more powdered sugar.
- Then divide the dough into 4 separate bowls. Add food coloring to each bowl and mix well until you reach the desired colors.
- Cover and refrigerate the dough for 2 hours.
- Then line 2 baking sheets with parchment paper or wax paper. Roll the dough in between your palms to form approximately 1 inch balls. Then place the balls on the baking sheets.
- Dip the tongs of a fork in the ½ cup powdered sugar and then gently press the fork down onto each mint to flatten them out and make a line pattern on the mints. Follow this process until all the mints are formed and keep dipping the fork in the powdered sugar when forming the mints.
- Then allow the mints to sit at room temperature until they have fully hardened (4-6 hours). They should be hard on the outside and soft on the inside.
- Store in an air tight container in single layers with a sheet of wax paper between each layer in the refrigerator for up to 2 weeks.
Do you use salted or unsalted butter in this recipe ?
I used unsalted butter.
Question about using a mold; do you still roll that in powdered sugar before putting in the mold? And how long do you leave them in the mold before popping them out? Making these for my daughters 21st bday party!
Thank you:)
Yes you would roll them in powdered sugar first. You can pull them out immediately after you place the in the mold. I suggest a flexible mold.