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These Cream Cheese Mints are creamy, perfectly minty and melt in your mouth. This easy recipe is the perfect old-fashioned treat, popular for holidays, wedding and baby showers.
My easy cream cheese mints recipe is perfect for adding to your holiday Christmas treat tray. They pair perfectly with Crockpot Candy, Chocolate Covered Pretzels and Red Velvet Cookies.
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Why You’ll Love This Recipe
Cream cheese mints are an easy candy recipe that’s perfect for the holidays. I love to make them red and green over Christmas, or with pastel colors for Easter.
They taste minty, creamy and deliciously sweet. Almost like a peppermint-infused cream cheese frosting. Unlike so many other candy recipes, like Chocolate Fudge and Peanut Brittle, there’s no candy thermometer required. So they’re also very easy to make.
Easy, creamy and deliciously minty – these cream cheese butter mints are a delicious homemade candy.
There are only a few ingredients required for this recipe – but each one is important. I’ve noted any substitutions, and what to watch out for when grocery shopping.
- Cream cheese – Make sure to use full-fat, brick-style cream cheese instead of lite, whipped or spreadable. You need to use the brick-style cream cheese in order for the mints to set properly.
- Unsalted butter – Salted works too if that’s all you have on hand.
- Powdered sugar – Give or take a little. Powdered sugar (aka confectioners sugar) often gets lumpy, so I do recommend sifting it first to avoid any lumps.
- Peppermint extract – It’s really up to you depending on how minty you want them.
- A few drops of food coloring – I like to use gel food coloring because it packs a bigger punch with the color, but you don’t need to make a separate grocery trip for it if you don’t have any on hand.
Note: Some recipes for use peppermint oil instead of peppermint extract. This recipe uses peppermint extract. If you’re using peppermint oil – only use 1-3 drops. It is very concentrated, so if you use ½ teaspoon the mints will be way too strong.
How to Make Cream Cheese Mints
- Beat together the cream cheese and butter using the paddle attachment of a stand mixer.
- Slowly mix in the powdered sugar and peppermint extract at a lower speed. The mixture should get nice and thick.
- At this point you can add food coloring if you want. Divide the mixture into bowls and stir in your colors of choice.
- Pinch of pieces of the mint mixture and form into balls. Arrange them onto a parchment paper lined baking sheet and press into the tops with the tines of a fork. Sprinkle your hands with a little powdered sugar to keep them from sticky.
These mints are creamy and sweet. They can be flavored with peppermint like we did in this recipe, or you could use vanilla, orange or any extract you like to change the flavor for the season.
Yes, you definitely need to refrigerate these mints or they will melt. Store in an airtight container in the fridge and they’ll last up to 2 weeks in the fridge.
Storage: Store in an airtight container in the fridge. For up to 2 weeks.
Freezer: Store in an airtight, freezer-safe container in the freezer for up to 2 months. Arrange the mints in a single layer on a cookie sheet, freeze for a couple of hours, then transfer to a freezer bag or other container.
Make Ahead: Give yourself at least two hours or up to a day in advance to make these mints. They need to sit a while to harden.
More Homemade Candy
Cream Cheese Mints
- 1 tablespoon unsalted butter softened to room temperature
- 4 ounces cream cheese use full-fat, brick-style cream cheese
- 1/2 teaspoon peppermint extract or up to 1 teaspoon
- 3 cups powdered sugar plus more for dusting
- food coloring
- Line a cookie sheet with wax paper.
- In a large bowl, beat the butter with an electric mixer until soft. Beat in the cream cheese until smooth and incorporated.
- Add in the peppermint extract. Mix in the powdered sugar starting with the mixer on low speed and incorporating about 1 cup at a time.
- Divide the mixture into different bowls, add in a few drops of food coloring into each and mix until the color is even.
- Dust your hands with powdered sugar and form the dough into small balls and place on the lined cookie sheets. Dip a fork into powdered sugar, then gently press into the top of each ball.
- Let the mints sit at room temperature for about 2 hours for a crust to form, then place in the fridge to firm up even more.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.