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Easy Cream Cheese Mints

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 and Easter. These mints are made with 4 simple ingredients and can be color tinted to suit your fancy or the theme of the celebration. Always a winner, they’re soft and creamy just as a homemade candy delicacy should be.

Easy Cream Cheese Mints

Easy Cream Cheese Mints Recipe

Making mints may sound complicated, but you’ll be happy to know that it’s not. These homemade mints are made using plain cream cheese, butter and powdered sugar that are combined into a play-dough consistency for the perfect after dinner treat. My family are huge chocolate mint fans. That’s why you’ll find a stunning Chocolate Fudge Grasshopper Trifle on our dessert table for St Patrick’s Day or Christmas. I also like to bake Dark Chocolate Mint Brownie Cookies  that are rich and fudgy and no bake Mint Chocolate Cookie Bark when we need something sweet with little fuss.

Easy Cream Cheese Mints

Easy Cream Cheese Mints Recipe

When is the Best Time to Serve Homemade Cream Cheese Mints? These mints melt in your mouth making them a delicious way to celebrate most any occasion. Sometime called wedding mints, they’re the kind of  confection that will take you from Spring celebrations to fall and winter holidays as well as weddings, graduations, baby showers and bridal showers. How to make Easy Cream Cheese Mints: (Scroll down for full printable recipe.)

  • Cream Cheese and Butter – Using a food processor or using an electric mixer, cream together the cream cheese, butter and peppermint extract.
  • Powdered Sugar – Gradually add the powdered sugar. Mix on low speed just until it comes together.
  • Transfer to Counter – Dust a non-stick surface with additional powdered sugar.
  • Divide and Tint – Divide evenly in 4 even pieces. Add a few drops of desired food coloring into the mint mixture.
  • Roll – Roll each color into a 20-inch rope. Cut into even 20 even pieces. Dust with additional powdered sugar between batches to prevent sticking.
  • Form Balls – Roll each cut piece into a ball.
  • Press – Press the center with the tines of a fork dipped in powdered sugar.
  • Dry – Leave on a wax paper lined baking sheet for 2 hours or until dry.
  • Store chilled in the refrigerator with wax paper or parchment paper between layers.
Easy Cream Cheese Mints

How to Make the Best Cream Cheese Mints Recipe

  • Ingredients you’ll need to make Cream Cheese Mints: Plain softened cream cheese, powdered sugar (confectioners sugar), softened butter and mint extract. You’ll also need gel or liquid food coloring.
  • Kitchen gadgets you’ll need: A mixing bowl, measuring cups and spoons, a silicone mat or non stick surface for rolling out the mints, measuring cups and spoons, a sharp knife and mixing bowls.
  • Do I need candy molds to make homemade mints? This recipe doesn’t require molds or any special equipment to make.
  • Please note, these easy cream cheese mints can be tinted with any food coloring that you like. Adapt the color according to the theme of the event or to match the theme of your holiday table. I highly recommend using gel food coloring to avoid adding liquid to the dough.
  • Spring calls for pastels, but at Christmas you can have fun with red and green or match your holiday décor whatever it may be.
  • For Thanksgiving it would be terrific using autumn shades and seasonal mini cupcake liners for serving.
  • Can you dip these no fail mints in melted chocolate? Yes, you can. When doing so, allow them to dry then dip into chocolate and into the refrigerator to set.
  • Once the mints have dried, pack the mints into an airtight container in a single layer with wax paper between to prevent them from sticking together.
  • Homemade mints can be packaged into an airtight container and stored chilled in the refrigerator for up to one week.
  • These cream cheese mints can also be made in advance and stored in the freezer for up to 2 months.
  • When freezing, thaw them in the refrigerator and keep them cold until serving. You can stack them adding a sheet of wax paper or parchment paper between layers.
  • Can mints sit out at room temperature? Yes, when serving it’s perfectly fine for them to sit out at room temperature for short periods, even a few hours. It’s best to store leftovers chilled.
Easy Cream Cheese Mints

More Easy Candy Recipes to Make

These easy candies will take you from the holidays to summer picnics, potluck parties and more.

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Helpful Kitchen Items:

Original recipe credit  Betty Crocker

Easy Cream Cheese Mints

Prep Time20 minutes
Course: Candy, Dessert
Cuisine: American, Southern
Keyword: easy-cream-cheese-mints, homemade-cream-cheese-mints
Servings: 80 pieces
Calories: 58kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • 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 powdered 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 in the refrigerator with wax paper or parchment paper between layers.

Notes

May keep in fridge in an airtight container for up to 1 week. Alternately, freeze for 2 months.

Nutrition

Serving: 1serving | Calories: 58kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 1mg | Sugar: 11g | Vitamin A: 17IU | Calcium: 1mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

56 Comments

  1. 5 stars
    The exact recipe I’ve been looking for and nothing needed to be altered. Thank you!!! Everyone loved them!

  2. This looked like a simple fun treat. I followed each step correctly and ended up with nothing that could be rolled out. I tried placing in the refrigerator with little change. I tried using a decorating tool but wouldn’t hold a shape. They tasted amazing so I spread it out on cookie sheets. 2 hours and still not set.

    1. Are you certain you used the correct amounts? The only liquid in this recipe is 2 teaspoons of mint extract so, it should hold together with ease. Otherwise, I’m not certain I could tell you why this didn’t set for you. Check the amounts, especially if you used a conversion tool for the ingredients.

    1. No! It’s not a missprint! I made these with a recipe from another cook. Her recipe required one 8-ounce brick of cream cheese and 1 pound of powdered sugar. It ended up being the consistency of icing. It was a mess. The 2 pounds is definitely correct!

  3. This is a really old recipe–from the 40’s. I remember my mother making these when she had the girls over for cards, but I did not have the recipe. Now I do. Thank you.

      1. 5 stars
        I am so excited to find this recipe! I used the recipe from another website I found on Pinterest and it turned out to be a mess. The recipe called for one 8 ounce brick of cream cheese and only 1 pound powdered sugar. I even added another cup of powdered sugar but it was the consistency of icing. I’m so excited to try this. Just a few ideas you may want to incorporate in the future: instead of using mint, Add different Kool-Aid flavor packets to the different pieces of dough and they’re great for kids. You can also place the dough into a spritz cookie maker and press out the mints into beautiful shapes. Thanks again for the great recipe.

  4. Is it safe to leave these out for several hours? I’m wanting to make them for our family’s big Christmas party.
    Thanks! I can’t wait to make these!

      1. Since this recipe doesn’t use a candy mold, I haven’t tested it and can’t answer that with certainty. Let us know how it goes.

  5. How long can these be left out? I want to make them and put them in sealed plastic containers stacked on top of each other like a plastic mason jar.

      1. I’m not sure what or why but my mints turned out gooey. There was never a time when they were doughy like your video showed. They were so sticky. I put the dough in freezer for 15-20 min. Just to harden the cream cheese and butter, but the moment I started working with it it was sooo sticky and gooey. 😣

      2. I’m not certain why yours would have turned out gooey. It sounds as if there wasn’t enough powdered sugar. When making these you could add more powdered sugar I suppose if they’re not coming together, I’ve just never had to.

  6. 5 stars
    I made these with my nieces.. They loved playing with the batter and then later eating it. Such a fun recipe. Thanks.

    1. Thank you for the recipe. I have the rubber mint molds they use to use for making the mints. I just didn’t have a recipe.

  7. 5 stars
    My family loves these! I will be making them again for our Easter dessert buffet! Thanks for the terrific recipe!

      1. Since these are not for the holidays I’m leaving out the color and, I’m planning on freezing them and dipping them in melted chocolate chips (with a tablespoon of coconut oil) for a “York” patti effect.

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