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.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

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 cups powdered sugar (sifted to remove lumps)
• 3 oz cream cheese (softened to room temperature, about 70°F)
• colored sugar (for coating, optional but recommended for decoration)
• liquid food coloring (a few drops for desired shade)
• 1/2 tsp almond extract (for best flavor and aroma)

Step 1: Prepare Ingredients and Create the Base Mixture

• 3 oz cream cheese
• 1/2 tsp almond extract
• 3 cups powdered sugar

Sift the powdered sugar into a bowl to remove any lumps—this is essential for a smooth, lump-free mint that melts nicely on the tongue.

In a separate bowl, combine the softened cream cheese and almond extract, stirring until completely combined and smooth.

The cream cheese should be at room temperature (around 70°F) so it blends easily without lumps.

I always make sure my cream cheese is truly soft before starting, as cold cream cheese can create an uneven texture.

Step 2: Incorporate Sugar and Achieve the Right Consistency

• cream cheese mixture from Step 1
• sifted powdered sugar from Step 1

Add the sifted powdered sugar from Step 1 to the cream cheese mixture slowly, beating well between each addition.

This gradual approach prevents the mixture from becoming too dry and ensures even distribution.

Continue beating until the dough comes together and is no longer sticky to the touch—it should feel like a soft clay that holds together without sticking to your hands.

The mixture will be quite stiff, which is exactly what you want for rolling and shaping.

Step 3: Color the Dough Evenly

• colored dough from Step 2
• liquid food coloring

Add food coloring a few drops at a time to the dough from Step 2, stirring thoroughly after each addition until the color is evenly distributed throughout.

Start conservatively—you can always add more color, but you can’t remove it.

I prefer to knead the dough with my hands at this stage, as it distributes the color more uniformly and makes the dough easier to work with for the next steps.

Step 4: Shape and Decorate the Mints

• colored dough from Step 3
• colored sugar

Roll the colored dough into 1/2-inch balls using your hands or a small cookie scoop for consistency.

If desired, roll each ball in the colored sugar to coat evenly on all sides for a decorative finish.

Place the coated balls on a baking sheet or parchment paper, spacing them about an inch apart.

Step 5: Flatten and Set the Mints

Using the tines of a fork, gently flatten each ball to about 1/4-inch thickness, creating a decorative ridged pattern on top.

This not only creates the classic mint appearance but also helps them harden evenly.

Allow the mints to sit uncovered at room temperature for at least 1 hour to firm up.

They’ll develop a slightly drier exterior while staying soft and creamy inside—this is the perfect texture for these confections.