Creamy Cream Cheese Mints

I’ve been making these cream cheese mints for years, and they’re always the first thing to disappear at parties. There’s something about their smooth, creamy texture and fresh mint flavor that people just can’t resist. Plus, they look so pretty on a dessert table without requiring any fancy decorating skills.

The best part? You only need a few ingredients and about 15 minutes of your time. No baking required, which means you can make them even when your oven is packed with other holiday dishes. I usually whip up a batch the night before any gathering and store them in the fridge.

These little mints are perfect for weddings, baby showers, or holiday parties. You can make them in any color to match your event, and they taste way better than store-bought mints. Trust me, once you try making them yourself, you’ll never go back to buying them.

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 light 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 – 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. Brand-wise, most standard cream cheese brands like Philadelphia work perfectly fine, so just go with whatever you have on hand or prefer.

Options for Substitutions

These little mints are pretty straightforward, but here are some swaps you can make:

• Cream cheese: This is really the star of the recipe, so I wouldn’t recommend substituting it. The cream cheese gives these mints their smooth, creamy texture that makes them special.
• Salted butter: You can use unsalted butter if that’s what you have – just add a tiny pinch of salt to the mixture. Margarine works too, though the flavor won’t be quite as rich.
• Peppermint extract: Feel free to experiment with other extracts like spearmint, lemon, or orange for different flavored mints. Start with the same amount and adjust to taste.
• Vanilla extract: This is optional anyway, but if you don’t have it, you can skip it entirely or use almond extract for a different flavor note.
• Powdered sugar: This ingredient is essential for the right texture and sweetness – don’t substitute it with regular sugar. If you run out, you can make your own by blending granulated sugar in a food processor until powdery.
• Food coloring: Totally optional! Use gel food coloring for more intense colors, or skip it entirely for classic white mints.

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 mixture that’s difficult to work with – instead, add it gradually while mixing to achieve a smooth, pliable dough.

Another common error is making the mixture too sticky by not adding enough powdered sugar, so keep extra on hand and work it in until the dough feels like soft play dough that doesn’t stick to your hands.

To prevent your mints from losing their shape, make sure to dust your molds or cookie cutters with powdered sugar before pressing, and avoid overworking the dough which can make it tough and cause the mints to crack.

For the best texture and flavor, let your finished mints sit uncovered for at least 24 hours to firm up properly before storing them in an airtight container.

What to Serve With Cream Cheese Mints?

These little cream cheese mints are perfect for serving at baby showers, bridal showers, or any tea party where you want something sweet and refreshing. They pair beautifully with other bite-sized treats like petit fours, macarons, or simple butter cookies on a dessert table. I love setting them out alongside fresh fruit like strawberries or grapes, which help balance out the sweetness. 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 parchment paper so they don’t stick together. They’re actually better after sitting for a day or two because the flavors really meld together nicely.

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

Serve: Let frozen mints thaw in the refrigerator for a few hours before serving. They taste best when they’re slightly chilled, so I usually take them out of the fridge about 10-15 minutes before guests arrive. Room temperature mints are still delicious, just a bit softer in texture.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1780-1900
• Protein: 2-4 g
• Fat: 45-50 g
• Carbohydrates: 380-400 g

Ingredients

• 1/8 tsp vanilla flavoring
• 1/2 tsp peppermint flavoring (I use Wilton brand)
• 1 tbsp salted butter (at room temperature for easier mixing)
• food coloring (gel or liquid, as desired)
• 4 cups confectioners’ sugar (sifted to remove lumps)
• 4 oz cream cheese (softened to room temperature, about 70°F)

Step 1: Prepare Ingredients and Create the Base

• 4 oz cream cheese
• 1 tbsp salted butter

Ensure your cream cheese and butter are both at room temperature (around 70°F) for smooth mixing—cold ingredients will create lumps that are difficult to work out.

In a medium bowl, combine the softened cream cheese and salted butter, then beat them together with an electric mixer or by hand until you achieve a completely smooth, creamy consistency with no visible streaks.

This base is crucial because it creates the tender texture that makes these mints melt on your tongue.

Step 2: Build the Dough with Flavoring and Sweetness

• cream cheese and butter mixture from Step 1
• 4 cups confectioners’ sugar
• 1/2 tsp peppermint flavoring
• 1/8 tsp vanilla flavoring

Add the sifted confectioners’ sugar to the cream cheese and butter mixture gradually—this is important because dumping it all in at once will create a dusty mess.

As you mix, add the peppermint flavoring and vanilla extract together with the sugar.

Continue mixing on low to medium speed until the dough comes together and is no longer sticky to the touch.

If the mixture still feels sticky after thorough mixing, add additional confectioners’ sugar by the tablespoon until you reach the right consistency—you want it firm enough to roll but still pliable.

Step 3: Add Color and Final Seasoning

• mint dough from Step 2
• food coloring

If you’d like colored mints, add your gel or liquid food coloring to the dough from Step 2 now.

I prefer gel food coloring because it doesn’t add extra moisture that can make the dough sticky.

Mix thoroughly on low speed until the color is evenly distributed throughout—you can add more coloring if you want a deeper shade.

Once colored, the dough is ready to shape.

Step 4: Shape and Press the Mints

• colored dough from Step 3
• confectioners’ sugar

Roll the dough into small balls, about the size of a marble or slightly larger depending on your preference.

Place each ball on a parchment-lined baking sheet, then gently press it flat with the back of a fork that’s been lightly dipped in confectioners’ sugar.

The sugar on the fork prevents sticking and creates a nice textured pattern on top of each mint.

Work quickly so the dough doesn’t warm up too much and become difficult to handle.

Step 5: Dry and Set the Mints

Leave the pressed mints on the parchment paper at room temperature for several hours (4-6 hours is typical) until they firm up completely.

They should feel dry to the touch and hold their shape when gently pressed.

Once fully set, store them in an airtight container at room temperature—they’ll keep for about two weeks, though they rarely last that long!

I like to separate layers with parchment paper to prevent them from sticking together.