Tasty Old Fashioned Cream Cheese Mints

Here is my favorite old fashioned cream cheese mints recipe, with just a few simple ingredients that come together to make soft, creamy, melt-in-your-mouth mints that taste just like the ones from fancy events.

These cream cheese mints are always a hit at baby showers, weddings, and holiday gatherings. I love making them because they’re so easy but look like you spent hours in the kitchen. Plus, you can make them ahead of time and store them in the fridge until you’re ready to serve.

What Kind of Cream Cheese Should I Use?

For the best old fashioned cream cheese mints, you’ll want to stick with full-fat cream cheese – and this recipe specifically calls for it. The full-fat version gives you that rich, smooth texture that makes these mints so good, while low-fat or fat-free versions can make your mints grainy or too soft. Make sure your cream cheese is at room temperature before you start mixing, as cold cream cheese won’t blend well with the other ingredients and can leave you with lumps. Brand-wise, any standard cream cheese from the grocery store will work perfectly, whether it’s Philadelphia, store brand, or whatever you have on hand.

Options for Substitutions

These classic mints are pretty straightforward, but here are some swaps you can make if needed:

• Full fat cream cheese: I really recommend sticking with full fat cream cheese here – it’s what gives these mints their smooth, creamy texture. Low-fat versions will make your mints too soft and hard to work with.
• Butter: If you’re out of butter, you can use the same amount of softened margarine, though the flavor won’t be quite as rich.
• Peppermint extract: You can swap this for other extracts like almond, lemon, or orange for different flavored mints. Start with 1 teaspoon and taste-test before adding more since some extracts are stronger than others.
• Vanilla extract: This can be left out entirely if you want a stronger mint flavor, or you can replace it with more of your chosen flavoring extract.
• Confectioner’s sugar: Make sure to use powdered sugar and not granulated – there’s really no good substitute here. The powdered sugar is what creates the right texture for these mints.
• Gel food coloring: Regular liquid food coloring works too, but use it sparingly as it can make your mixture too wet. Gel coloring gives better color without affecting the texture.

Watch Out for These Mistakes While Making

The biggest mistake when making cream cheese mints is adding the powdered sugar too quickly, which can create a lumpy, difficult-to-work-with mixture – instead, add it gradually while mixing on low speed to achieve a smooth, pliable dough.

Another common error is not sifting your powdered sugar beforehand, which leads to grainy mints that don’t have that classic smooth texture you’re looking for.

Temperature matters more than you might think – if your cream cheese and butter aren’t properly softened at room temperature, you’ll end up with an uneven mixture that’s hard to roll, so plan ahead and let them sit out for about an hour before starting.

Finally, don’t skip the resting time after shaping your mints; letting them sit uncovered for 30-60 minutes helps them firm up and develop that perfect bite that makes these treats so special.

What to Serve With Cream Cheese Mints?

These little cream cheese mints are perfect for serving at baby showers, bridal showers, or any fancy tea party where you want something sweet and refreshing. They pair beautifully with other bite-sized treats like petit fours, chocolate truffles, or sugar cookies on a dessert table. I love setting them out alongside fresh fruit like strawberries or grapes, which helps balance out the rich sweetness of the mints. They’re also great to serve with coffee, tea, or even champagne at special celebrations – just arrange them on a pretty platter and watch them disappear!

Storage Instructions

Keep Fresh: These cream cheese mints stay perfectly soft when stored in an airtight container in the refrigerator for up to 2 weeks. I like to layer them between sheets of wax paper so they don’t stick together. They actually taste even better after a day or two when the flavors have had time to meld!

Freeze: You can freeze these mints for up to 3 months in a freezer-safe container with parchment paper between layers. This is great for making them ahead for holidays or special occasions. Just make sure they’re completely set before freezing so they hold their shape.

Serve: Let frozen mints thaw in the refrigerator for about 2-3 hours before serving. They’re best enjoyed chilled, so there’s no need to bring them to room temperature. If they seem a bit soft after thawing, just pop them back in the fridge for 30 minutes to firm up again.

Preparation Time	60-90 minutes
Cooking Time	6 hours
Total Time	7-7.5 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4700
• Protein: 9-13 g
• Fat: 110-125 g
• Carbohydrates: 850-950 g

Ingredients

For the dough:

• Gel food coloring, as desired (optional, adds vibrant color without affecting texture)
• 8 1/2 to 9 1/2 cups powdered sugar, sifted (I prefer King Arthur for finer texture)
• 1 tsp vanilla extract
• 8 oz cream cheese, full fat (Philadelphia brand works best for smooth texture)
• 1 1/2 tsp peppermint extract (clear or green, not red)
• 4 tbsp butter, at room temperature (I use Kerrygold unsalted)

For shaping and finishing:

• 1/2 cup powdered sugar, for coating and dusting

Step 1: Prepare Ingredients and Soften Dairy Components

• 8 oz cream cheese, full fat
• 4 tbsp butter, at room temperature
• 8 1/2 to 9 1/2 cups powdered sugar, sifted

Remove the cream cheese and butter from the refrigerator and allow them to sit at room temperature for about 1 hour until they’re soft and pliable to the touch.

While they’re softening, sift the 8 1/2 to 9 1/2 cups of powdered sugar into a large bowl to remove any lumps and ensure a smooth final texture.

I always sift my powdered sugar because it makes a noticeable difference in the mints’ consistency—you’ll get a much smoother, more uniform dough without any grainy bits.

Step 2: Mix the Cream Cheese and Butter Base

• Softened cream cheese and butter from Step 1

Add the softened cream cheese and butter to an electric mixer bowl and beat on medium speed until completely smooth and well combined, about 2-3 minutes.

The mixture should look light and fluffy with no streaks of unmixed ingredients.

Scrape down the sides of the bowl as needed to ensure everything is properly incorporated.

Step 3: Build the Dough Gradually

• 1 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• Sifted powdered sugar mixture from Step 1

Add the peppermint extract, vanilla extract, and about 1 cup of the sifted powdered sugar from Step 1 to the mixer, then beat until combined.

Gradually add the remaining powdered sugar a cup at a time, mixing on low speed between additions to prevent powdered sugar from flying everywhere.

Continue until the dough reaches a consistency similar to Play-Doh—it should hold together when squeezed but not be wet or sticky.

I find it helpful to stop and test the dough texture with my hands before adding the final cup of sugar, since the amount needed can vary slightly depending on humidity.

Step 4: Color and Chill the Dough

• Dough from Step 3
• Gel food coloring, as desired

Divide the dough into portions based on how many colors you’d like to make (or leave it plain if preferred).

If using gel food coloring, add a small amount to each portion and knead by hand until the color is evenly distributed throughout.

Wrap each colored dough ball tightly in plastic wrap and refrigerate for 1 hour until firm and easier to handle.

The chilling step is essential—it prevents the dough from sticking to your hands and helps the mints hold their shape.

Step 5: Shape and Press the Mints

• Chilled dough portions from Step 4
• 1/2 cup powdered sugar, for coating and dusting

Line a baking sheet with parchment paper.

Remove one portion of chilled dough from the refrigerator and break off 1 teaspoon-sized pieces, rolling each piece between your palms into a smooth ball.

Place the rolled balls on the prepared baking sheet, spacing them about 1 inch apart.

Dip a fork into the 1/2 cup of powdered sugar for coating, then gently press the fork tines onto the top of each mint ball to create the classic crosshatch pattern and flatten it slightly.

Re-dip the fork in sugar between presses to prevent sticking.

Step 6: Air-Dry the Mints to Set the Texture

Allow the pressed mints to sit uncovered at room temperature for 4 hours.

This initial drying period helps them develop a slight crust on the surface.

After 4 hours, carefully flip each mint over and allow them to sit for an additional 2 hours on the other side.

The total 6-hour drying time allows the mints to firm up properly and develop that characteristic slightly-crispy exterior while remaining creamy inside.