Cream Cheese Mints

Homemade cream cheese mints have such a creamy soft texture and pretty colors, they will be a welcome addition to any event you serve them at.

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Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.

Cream Cheese Mints Ingredients

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The smooth and velvety texture of the cream cheese, paired with the coolness of peppermint, creates a perfect balance of rich and refreshing goodness.

Whether you’re indulging in just one or popping a whole handful, cream cheese mints are a delicious pick-me-up that will leave your taste buds begging for more.

You’ll need:

• 1 (8-ounce) package of cream cheese, softened 
• 4 tablespoons of salted sweet cream butter, softened 
• 2 teaspoons of pure peppermint extract 
• ½ teaspoon of pure vanilla extract 
• 1 (2-pound package or 7½ cups) of powdered sugar
• Yellow, blue, green, and red gel food coloring (3-6 drops for the desired color)
• 1 cup of powdered sugar for rolling the mints

Substitutions And Additions

FLAVOR: You can substitute other flavors for the mint flavoring, such as strawberry for the pink, watermelon for the green, and banana for the yellow in this easy recipe.

CREAM CHEESE: If you’re looking to switch up the flavor of these cream cheese mints, consider using flavored cream cheese instead. Flavors like strawberry, blueberry, or even pumpkin spice can add a fun twist to the classic mint taste.

How To Make This Cream Cheese Mints Recipe

You will be surprised at how easy it is to make these tasty little mints. Let’s walk through the steps together.

STEP ONE: In the bowl of a stand mixer or a large bowl with a hand mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth. 

STEP TWO: Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.

STEP THREE: Lower the electric mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup.

Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.

STEP FOUR: Evenly divide the cream cheese mixture into 4 separate bowls. 

STEP FIVE: Add 3 to 6 drops of 1 color to the first bowl and stir until the color is even and no streaks are visible.

Repeat the process with the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.

STEP SIX: Add 1 cup of powdered sugar to a medium-sized mixing bowl. 

STEP SEVEN: Line a cookie sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.

STEP EIGHT: Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half.

Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.

STEP NINE: Gently press the tines of a fork on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar.

Repeat the process until all colors are coated and pressed. 

STEP TEN: Allow the pressed mints to dry on the coated parchment paper for at least 4 hours.

If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.

How To Serve

You may have seen these dreamy pastel mints at baby showers, bridal showers, graduation parties, weddings, or at other special occasions.

They are one of the easiest holiday candy recipes, and these little treats can be tinted in different colors to match the event.

These yummy mints would also make a sweet gift added to a pretty gift box tied with a pretty ribbon.

Get creative with your desserts by using these cream cheese mints as a delightful ice cream topping. Sprinkle them over a scoop of vanilla ice cream for a cool and minty surprise.

These little mints are not the only confections we love to make. Our Martha Washington candy and jello divinity are two more favorites to try.

MORE MINT RECIPES

Fudge Recipes

Mint Chocolate Fudge

Cheesecakes

Chocolate Mint Cheesecake

Storage

Here are some simple steps to ensure your mints stay fresh and tasty for as long as possible.

ON THE COUNTER: Store any leftovers of these homemade mints in an airtight container at room temperature for up to 2 weeks.

Make sure to separate the layers of mints using wax paper. 

IN THE FREEZER: You can freeze these cream cheese butter mints in an airtight container for up to 2 months.

Again, be sure to separate the layers with a piece of wax paper. 

These delicious cream cheese mints are a delight any time of year and will be a huge hit for anyone you serve them to. Be careful, they are slightly addictive, and you may not be able to resist once you pop the first one in your mouth.

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Cream Cheese Mints

5 from 5 votes

Homemade cream cheese mints have such a creamy soft texture and pretty colors, they will be a welcome addition to any event you serve them at.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 5 hours hours 15 minutes minutes

Servings 112

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Ingredients

  

1x2x3x

• 8 ounces cream cheese, softened
• 4 tablespoons salted sweet cream butter, softened
• 2 teaspoons pure peppermint extract
• ½ teaspoon pure vanilla extract
• 2 pounds powdered sugar, or 7½ cups
• 3 to 6 drops gel food color (in the colors yellow, blue, green, and red)
• 1 cup powdered sugar, for rolling the mints

Instructions

 

• Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
• Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
• Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
• Evenly divide the cream cheese mixture into 4 bowls.
• Add 3 to 6 drops of 1 color to the first bowl, stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• Add the 1 cup of powdered sugar to a medium-size mixing bowl.
• Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
• Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
• Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
• Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.

Video

Notes

• You can use small silicone candy molds for cute, shaped mints. Dry the same as directed below.
• Make sure your cream cheese is at room temperature to ensure the mint mixture doesn’t have any lumps in it.
• The amount of food color gel used is up to you, depending on how deep you want each color to be. Using 3 to 4 drops is usually enough to achieve the delicate pastel color traditionally associated with these mints.
• We used at least 1 full tablespoon of the rolled/pressed mint and found it just was too big. It was handy to use the tablespoon scoop and then cut the little balls in half. It worked like a charm!
• You could also swirl the mint colors together when rolling the mints into the halved balls.

Nutrition

Calories: 42kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 3mg | Sugar: 8g | Vitamin A: 40IU | Calcium: 2mg | Iron: 0.01mg

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