Classic Cream Cheese Mints with Almond Extract

I used to think making homemade mints was way too complicated for someone like me. Then my neighbor brought over a batch of these cream cheese mints last Christmas, and I practically begged her for the recipe. Turns out, they’re actually super simple to make.

The best part? You don’t need any fancy equipment or hard-to-find ingredients. Just cream cheese, powdered sugar, and almond extract. That’s it. I can whip up a batch in about 20 minutes, and they taste like something you’d buy at an expensive candy shop.

These little mints are perfect for parties, holidays, or when you want to impress someone without spending hours in the kitchen. I keep the ingredients on hand now because they’re my go-to treat when unexpected guests drop by. Trust me, once you try these, you’ll never want store-bought mints again.

What Kind of Cream Cheese Should I Use?

For cream cheese mints, you’ll want to use regular full-fat cream cheese rather than the low-fat or whipped varieties. The full-fat version gives you the best texture and helps the mints hold their shape properly. Make sure your cream cheese is completely softened before you start – this means leaving it out at room temperature for about an hour, or you can soften it quickly in the microwave for 15-20 seconds. 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. The key is just making sure it’s soft enough to mix easily with the powdered sugar without any lumps.

Options for Substitutions

These little mints are surprisingly flexible when it comes to swapping ingredients:

• Cream cheese: You can substitute with softened butter for a richer taste, or try mascarpone cheese for a slightly sweeter flavor. Make sure whatever you use is at room temperature for easy mixing.
• Almond extract: This is where you can get creative! Try vanilla, peppermint, lemon, or even rum extract. Start with 1/2 teaspoon and taste as you go – some extracts are stronger than others.
• Powdered sugar: Stick with powdered sugar for this recipe – regular granulated sugar won’t give you the smooth texture you need for these mints.
• Food dye: Gel food coloring works better than liquid since it won’t thin out your mixture. If you only have liquid, use it sparingly and add extra powdered sugar if needed to maintain consistency.
• Colored sugar: No colored sugar? Roll your finished mints in regular granulated sugar, cocoa powder, or even finely chopped nuts for a different coating.

Watch Out for These Mistakes While Making

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

Another common error is using too much almond extract, since it can easily overpower these small candies – start with just 1/2 teaspoon and taste before adding more.

To prevent your mints from becoming too sticky to handle, make sure your cream cheese is softened but not warm, and if the mixture gets too soft while shaping, pop it in the fridge for 15-20 minutes to firm up.

For the cleanest finish, roll your mints in colored sugar immediately after shaping while they’re still slightly tacky, and store them in a single layer to prevent sticking together.

What to Serve With Cream Cheese Mints?

These little cream cheese mints are perfect for serving at baby showers, bridal showers, or any special celebration where you want something sweet and refreshing. They pair beautifully with other finger foods like tea sandwiches, fruit and cheese platters, or alongside a dessert table with cookies and petit fours. I love setting them out in small bowls or on pretty serving trays next to punch, coffee, or tea since they’re the perfect bite-sized treat that won’t overwhelm your guests. You can also serve them after dinner as a palate cleanser, especially if you’ve had a rich meal.

Storage Instructions

Store: These little cream cheese mints keep really well in the fridge! Just layer them between sheets of wax paper in an airtight container and they’ll stay fresh for up to 2 weeks. I like to make them a few days ahead of parties since they actually taste better after sitting for a day or two.

Freeze: You can totally freeze these mints for longer storage. Place them on a baking sheet to freeze individually first, then transfer to a freezer bag or container for up to 3 months. This way they won’t stick together and you can grab just what you need.

Serve: When you’re ready to serve, just take them out of the fridge about 10-15 minutes before serving to let them soften slightly. If you froze them, let them thaw in the fridge for a few hours. They’re perfect at room temperature and the flavors really come through nicely.

Estimated Nutrition

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

• Calories: 1300-1450
• Protein: 2-4 g
• Fat: 20-25 g
• Carbohydrates: 305-330 g

Ingredients

• 3 oz softened cream cheese
• 1/2 to 1 tsp almond or other desired extract flavoring
• Up to 3 cups confectioners’ sugar
• Food coloring
• Colored decorative sugar

Step 1: Mix Cream Cheese and Flavoring

• 3 oz softened cream cheese
• 1/2 to 1 tsp almond or other desired extract flavoring

In a mixing bowl, combine the softened cream cheese and your chosen extract flavoring.

Mix well until they are smoothly blended together.

Step 2: Incorporate Confectioners’ Sugar

• up to 3 cups confectioners’ sugar

Slowly beat in the confectioners’ sugar, adding about half a cup at a time.

Continue mixing until the dough is smooth and no longer sticky.

You may need a little less or more than 3 cups—stop when you reach the right consistency.

Step 3: Tint the Dough

• food coloring

Stir in a few drops of your chosen food coloring into the cream cheese mixture.

Mix until evenly tinted, adding more color if needed to achieve your preferred shade.

I like to make several colors for a festive assortment.

Step 4: Shape and Coat the Mints

• colored decorative sugar

With your hands, roll the cream cheese dough (from Step 3) into small balls about 1/2 inch in size.

Roll each ball in the colored decorative sugar until coated.

Step 5: Flatten and Set the Mints

Place the coated balls on an ungreased baking sheet and flatten each one gently using a fork.

Let the mints stand for 1 hour at room temperature to harden before storing.

Step 6: Store the Mints

When the mints are fully set, store them in an airtight container in the refrigerator or freezer.

If stacking, layer with waxed paper to prevent sticking.

For best texture, I like to chill them at least a few hours before serving.

Classic Cream Cheese Mints with Almond Extract

Delicious Classic Cream Cheese Mints with Almond Extract recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 1375 kcal

Ingredients

  

• 3 oz softened cream cheese
• 1/2 to 1 tsp almond or other desired extract flavoring
• up to 3 cups confectioners’ sugar
• food coloring
• colored decorative sugar

Instructions

 

• In a mixing bowl, combine the softened cream cheese and your chosen extract flavoring. Mix well until they are smoothly blended together.
• Slowly beat in the confectioners’ sugar, adding about half a cup at a time. Continue mixing until the dough is smooth and no longer sticky. You may need a little less or more than 3 cups—stop when you reach the right consistency.
• Stir in a few drops of your chosen food coloring into the cream cheese mixture. Mix until evenly tinted, adding more color if needed to achieve your preferred shade. I like to make several colors for a festive assortment.
• With your hands, roll the cream cheese dough (from Step 3) into small balls about 1/2 inch in size. Roll each ball in the colored decorative sugar until coated.
• Place the coated balls on an ungreased baking sheet and flatten each one gently using a fork. Let the mints stand for 1 hour at room temperature to harden before storing.
• When the mints are fully set, store them in an airtight container in the refrigerator or freezer. If stacking, layer with waxed paper to prevent sticking. For best texture, I like to chill them at least a few hours before serving.