Creamy Christmas Cream Cheese Mints

If you ask me, Christmas cream cheese mints are a holiday tradition worth keeping.

These simple no-bake candies make the perfect addition to any cookie tray or holiday gathering. Smooth cream cheese pairs with powdered sugar and a hint of mint for a melt-in-your-mouth treat.

They’re rolled into small balls and pressed with a fork to create those classic ridged tops. A little food coloring makes them festive, and they’re ready to serve in just about an hour.

It’s an easy recipe that feels fancy, perfect for when you want something special without all the fuss.

What Kind of Cream Cheese Should I Use?

For the best Christmas cream cheese mints, you’ll want to use full-fat block cream cheese rather than the whipped variety or low-fat versions. The block cream cheese gives you that smooth, rich texture that makes these mints so creamy and satisfying. Make sure your cream cheese is completely softened before you start – I like to take it out of the fridge about an hour before making the mints, or you can soften it quickly in the microwave for 15-20 seconds. Store brands work just as well as name brands for this recipe, so don’t feel like you need to splurge on the expensive stuff.

Options for Substitutions

These festive mints are pretty forgiving when it comes to swaps, though some ingredients work better than others:

• Cream cheese: This is really the star of the recipe, so I’d stick with full-fat cream cheese for the best texture. Light cream cheese can make the mints too soft and hard to shape.
• Peppermint extract: You can use mint extract instead, but start with just 1 teaspoon since it can be stronger. For a different flavor, try vanilla, almond, or even lemon extract.
• Gel food coloring: Regular liquid food coloring works too, but you’ll need less since it’s more concentrated. Gel gives better color without thinning the mixture.
• Butter: You can skip the butter if needed, but it helps make the mints smoother and easier to work with. If you’re out, add an extra tablespoon of softened cream cheese.
• Christmas sprinkles: Any small sprinkles or even finely chopped nuts work here. You could also roll them in granulated sugar or leave them plain for a cleaner look.
• Powdered sugar: This is essential for the right consistency – don’t try to substitute with regular sugar. If your mixture is too sticky, just add more powdered sugar a little at a time.

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 one cup at a time and mix thoroughly between each addition.

Another common error is using liquid food coloring instead of gel, as the extra moisture can make your dough too sticky and hard to roll, so stick with gel coloring for the best consistency.

Don’t skip the step of dusting your work surface and rolling pin with powdered sugar, or your mints will stick and tear when you try to cut them out.

Finally, resist the urge to add too much peppermint extract thinking it will taste better – more than 1 1/2 teaspoons can make your mints taste bitter and overpowering, so start with the recipe amount and adjust from there.

What to Serve With Christmas Cream Cheese Mints?

These little mints are perfect for setting out on your holiday dessert table alongside other Christmas treats like sugar cookies, fudge, and chocolate truffles. I love arranging them on a pretty platter next to some hot cocoa or coffee – the cool peppermint flavor is such a nice contrast to warm drinks. They’re also great to serve after a big holiday meal since they help cleanse the palate and aren’t too heavy. You can even package them up in little gift boxes or bags to give as sweet homemade presents to neighbors and friends.

Storage Instructions

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

Freeze: You can absolutely freeze these mints for longer storage – they’ll keep for up to 3 months in the freezer. Just make sure they’re in a freezer-safe container with parchment paper between layers. This makes them perfect for making ahead for holiday parties or gift giving.

Serve: Let frozen mints thaw in the refrigerator for about 30 minutes before serving, or just pop them straight from the fridge to the table. They’re meant to be enjoyed cold and have that perfect melt-in-your-mouth texture when chilled. No need to bring them to room temperature!

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	120-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 4800-5100
• Protein: 10-14 g
• Fat: 140-160 g
• Carbohydrates: 950-1000 g

Ingredients

• 1 1/2 tsp peppermint extract (for authentic holiday flavor)
• green gel food coloring
• 1 tbsp holiday sprinkles (optional but adds festive touch)
• 2 tbsp unsalted butter, room temperature (allows for better mixing)
• red gel food coloring (use sparingly, a toothpick dab per batch)
• 8 oz cream cheese, softened (Philadelphia brand works best for smooth texture)
• 8 cups confectioners’ sugar (sifted to remove lumps for smoothness)

Step 1: Prepare Your Workspace and Mise en Place

• parchment paper
• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, room temperature
• 8 cups confectioners’ sugar

Line a baking sheet with parchment paper and gather all your ingredients.

Make sure your cream cheese and butter are truly at room temperature—they should be soft enough to easily indent with your finger.

This is crucial for achieving a smooth, creamy texture without overmixing.

Sift the confectioners’ sugar into a bowl to remove any lumps, which will give you a silky final product.

Step 2: Create the Base Mint Dough

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, room temperature
• 1 1/2 tsp peppermint extract
• 8 cups confectioners’ sugar, sifted

Using an electric mixer, beat the softened cream cheese and butter together for about 2 minutes until the mixture is light and completely smooth.

Add the peppermint extract and 2 cups of the sifted confectioners’ sugar, then beat until well combined.

Gradually add the remaining sugar 1 cup at a time, mixing on low speed after each addition to avoid creating a cloud of powder.

The dough should come together into a thick, moldable consistency that holds its shape when squeezed.

I like to stop mixing as soon as everything is incorporated—overworking the dough can make the mints tough rather than creamy.

Step 3: Divide and Color the Dough

• mint dough from Step 2
• red gel food coloring
• green gel food coloring
• 1 tbsp holiday sprinkles

Divide the mint dough into three equal portions in separate bowls.

Leave one portion plain and set aside.

For the second portion, add a tiny amount of red gel food coloring—start with just a toothpick dab and knead it in, adding more only if needed for deeper color.

Repeat with the third portion using green gel food coloring.

Remember that gel food coloring is concentrated, so a little goes a long way.

Stir the holiday sprinkles into the plain portion until evenly distributed.

Step 4: Shape and Press the Mints

• colored dough portions from Step 3
• confectioners’ sugar

Working with one color at a time, roll approximately 1 teaspoon of dough between your palms to form a smooth ball, then place it on the prepared parchment-lined baking sheet.

Dip a fork in additional confectioners’ sugar to prevent sticking, then gently press each ball with the fork tines to create the classic mint candy pattern.

Space the mints about 1 inch apart so they have room to air dry without touching.

I find that working quickly and keeping your hands slightly cool helps prevent the dough from becoming greasy and sticking to your fingers.

Step 5: Air Dry and Set the Mints

Place the baking sheet in a cool, dry location away from direct sunlight and heat sources.

Allow the mints to air dry for 2 to 4 hours until they develop a slightly firm exterior while remaining creamy inside.

The exact drying time depends on your kitchen’s humidity and temperature—in drier conditions they may set faster.

Once set, the mints can be stored in an airtight container in a cool place.

They’ll keep for up to 2 weeks, though they rarely last that long during the holiday season!