This vintage recipe for Easy Cream Cheese Mints is a Spring time tradition in my kitchen. Colored in pretty pastels they’re ideal for serving at any special occasion including baby and wedding showers. These mints are made with 4 simple ingredients and can be color tinted to suit your fancy or the celebration. Always a winner, they’re soft and creamy just as a homemade delicacy should be.
Easy Cream Cheese Mints
Making mints may sound complicated but it’s really not. Cream cheese, butter and powdered sugar are combined to create the perfect after dinner treat. My family are huge chocolate mint fans that’s why you’ll find a stunning chocolate fudge grasshopper trifle ideal for a special occasion dessert, dark chocolate mint brownie cookies and no bake mint chocolate cookie bark in the recipe index both of which are always a hit with my boys.
These mints can be tinted with any color you like and can add to the theme of any holiday table. Spring calls for pastels but, at Christmas you can have fun with red and green or match your holiday decor whatever it may be. For Thanksgiving it would be terrific using autumn shades and seasonal mini cupcake liners for serving.
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Helpful Kitchen Items:
Original recipe credit Betty Crocker
Easy Cream Cheese Mints
- 1 8 oz cream cheese, softened
- 4 Tbsp salted butter softened
- 2 tsp peppermint extract May use more or less to your taste
- 2 lbs powdered sugar plus additional for rolling
- Food coloring gels in assorted colors
- Using a food processor or using an electric mixer, cream together the cream cheese, butter and peppermint extract.
- Gradually add the powdered sugar. Mix on low speed just until it comes together.
- Dust a non-stick surface with additional powdered sugar.
- Divide evenly in 4 even pieces. Add a few drops of desired food coloring into the mint mixture.
- Roll each color into a 20-inch rope. Cut into even 20 even pieces. Dust with additional powered sugar between batches to prevent sticking.
- Roll each cut piece into a ball. Press the center with the tines of a fork dipped in powdered sugar.
- Leave on a wax paper lined baking sheet for 2 hours or until dry.
- Store chilled with wax paper between layers.