Cream cheese mints are easy to make and perfect to serve at baby showers or bridal showers. With a few simple ingredients, anyone can make these decadent treats.
Cream cheese mints
Cream cheese mints are so amazing and better than anything you can buy at the store. Did you grow up eating these amazing little mints at parties and such? If you did, I’m sure you know just how delicious they are.
Each bite just melts in your mouth. They are something everyone looks forward to at wedding receptions, special occasions and more.
However, they are actually so simple to make. They are easy enough to make anytime the craving strikes.
You can use any color food dye to match your theme or décor. They turn out stunning and look just as pretty as they are delicious.
You can make them pastel or vibrant. It is your choice.
These mints are similar to butter mints but with cream cheese. Each bite is so decadent and super tasty.
- Cream Cheese, softened at room temperature
- Butter, softened
- Powdered Sugar, sifted
- Peppermint Extract
- Gel Food Coloring
- Powdered Sugar for rolling the mints
How to make cream cheese mints:
- First, combine cream cheese and butter with a hand held mixer or stand mixer. Cream everything together until smooth and creamy.
- Next, add in 1 cup of the powdered sugar. Blend this together until well combined.
- Add the peppermint extract.
- Next, turn the mixer on low and very gradually add in the remaining powdered sugar. Only add 1 cup at a time. You will need to scrape down the sides of the bowl after you add each cup.
- Keep repeating this step until all of the confectioners sugar has been added. The dough should be a thick consistency similar to play-dough. The mixture should not be sticky at this point.
- If your dough is still sticky and not thick enough, continue to add more powdered sugar until it is the desired consistency.
- Once combined, divide the dough into 4 separate bowls. Choose the food coloring you want to use and add to each bowl. Then mix well until the dough is the color you want.
- Then cover and refrigerate the dough for 2 hours.
- Next, line 2 baking sheets with parchment paper or wax paper. Then roll the dough into small balls. They should be about 1 inch in size. Place each ball on the baking sheets.
- Then, dip the tines of a fork in the remaining ½ cup powdered sugar. Gently press the fork down on each mint to flatten them out. You want to make a line pattern on the mints.
- Continue to follow this process until all the mints are formed and have the pattern on them.
- Allow the mints to sit at room temperature until they have fully hardened. This will take about 4 to 6 hours.
- The mints should be hard on the outside and soft on the inside.
Jump to recipe below.
How to Store Cream Cheese Mints:
Place the mints inside an air tight container. Make sure to put the mints in a single layers 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.
Can you freeze mints?
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 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 make.
Just take the mints out of the fridge 30 minutes before you are ready to eat them.
- 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 room temperature. It is much easier to combine the dough mixture if the butter and cream are softened at room temperature.
Can I use these in a Mold?
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.
I have served sea shell shaped mints for a Hawaiian themed birthday party. They were a huge hit and looks gorgeous in an assortment of party colors.
Just place the dough into each mold and gently press down. You will need to invert the mold and pop them out.
Store as normal once you have formed the mints into shapes. Just make sure to wait to store them until they have hardened. You don’t want to mess up the pretty designs and shapes.
Homemade mints are easy.
Once you make these delicious mints, you will be hooked. Whether you need wedding mints or baby shower mints, this recipe will be a hit.
Each mint has the best mint flavor and they melt in your mouth. You can make a batch of these mints for very little expense.
They are so fun to make, work for any occasion and can be themed for anytime of the year. Make some today and you will see just how amazing these mints are.
Everyone goes crazy over homemade cream cheese mints. I normally plan on each person eating at least 2 to 3 mints. It really is hard to eat just one because they are fabulous.
Try this delicious recipe for your next party or special occasion. Everyone will love these tasty cream cheese mints.
Print this cream cheese mints recipe:
Cream Cheese Mints
4.61 from 23 votes
Cream cheese mints are easy to make and perfect to serve at baby showers or bridal showers. With a few ingredients, anyone can make these.
Prep Time 6 hrs 15 mins
Total Time 6 hrs 15 mins
Author Desserts on a Dime
- 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
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.
Serving size is 10 mints.
Calories 1127kcal, Carbohydrates 230g, Protein 3g, Fat 25g, Saturated Fat 15g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 74mg, Sodium 230mg, Potassium 72mg, Sugar 225g, Vitamin A 889IU, Calcium 50mg, Iron 1mg
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