Sweet Orange Cream Cheese Mints

I’ve always had a soft spot for homemade candy, especially around the holidays. There’s something special about making treats that melt in your mouth and leave everyone asking for the recipe. But I’ll be honest – I’m not one for complicated candy making with thermometers and precise timing.

That’s why these orange cream cheese mints have become my go-to when I want something that feels fancy but is actually super easy to make. They’re soft, creamy, and have just the right amount of citrus flavor. I can whip up a batch while dinner is in the oven, and they’re ready to serve in no time.

Want something minty? These work perfectly. Prefer a citrus twist? The orange flavor has you covered. Honestly, once you try these, you’ll wonder why you ever bought store-bought mints again.

What Kind of Cream Cheese Should I Use?

For these orange 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 once they’re formed. Make sure your cream cheese is properly softened at room temperature before you start – this usually takes about 30 minutes out of the fridge. If you’re in a hurry, you can soften it quickly by cutting it into small cubes, but avoid using the microwave as it can make the cream cheese too warm and affect the final texture of your mints.

Options for Substitutions

These little mints are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Orange extract: If you don’t have orange extract, you can use lemon extract, vanilla extract, or even peppermint extract for a completely different flavor profile. Start with ¼ teaspoon and taste as you go since some extracts are stronger than others.
• Orange zest: Fresh orange zest gives the best flavor, but if you don’t have oranges on hand, you can use lemon zest or skip it entirely – the extract will still give you that citrus taste.
• Cream cheese: Make sure your cream cheese is fully softened – this is key for smooth mints. You can’t really substitute this ingredient since it’s what gives the mints their creamy texture and helps them hold their shape.
• Butter: The butter needs to be softened just like the cream cheese. If you’re out of butter, you can try using the same amount of softened coconut oil, but the texture might be slightly different.
• Food coloring: The orange coloring is totally optional – your mints will taste just as good without it. If you want color but don’t have orange, try yellow or even leave them white for a classic look.

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 achieve a smooth, pliable dough.

Another common error is using too much orange extract, since this flavoring is quite potent and can easily overpower the delicate mint texture, so start with less and taste as you go.

Make sure your cream cheese and butter are properly softened at room temperature before mixing, as cold ingredients won’t blend smoothly and will result in a grainy texture.

Finally, if your dough becomes too sticky to handle, chill it in the refrigerator for 15-20 minutes before shaping, and dust your hands with powdered sugar to prevent sticking while rolling the mints.

What to Serve With Orange Cream Cheese Mints?

These little orange mints are perfect for serving at the end of a dinner party or holiday meal when you want something light and refreshing to cleanse the palate. They pair beautifully with coffee or tea, especially after a rich or heavy meal since the citrus flavor helps cut through any lingering richness. I love setting them out alongside other small sweets like chocolate truffles or petit fours for a nice variety on a dessert table. You can also serve them with sparkling water or champagne for a fancy touch, or simply enjoy them on their own as a sweet little treat with your afternoon tea.

Storage Instructions

Keep Fresh: These little orange cream cheese mints stay soft and creamy when stored in an airtight container in the refrigerator for up to 2 weeks. I like to place parchment paper between layers to keep them from sticking 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. They’re perfect for making ahead for holidays or special occasions since they thaw quickly and taste just as good as fresh.

Serve: Let frozen mints thaw at room temperature for about 10-15 minutes before serving. If they’ve been in the fridge, you can serve them straight away or let them sit out for a few minutes to soften slightly. They’re delicious either way!

Estimated Nutrition

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

• Calories: 1750-1850
• Protein: 3-5 g
• Fat: 40-45 g
• Carbohydrates: 370-390 g

Ingredients

• 1 tbsp butter (softened)
• 4 oz cream cheese (room temperature, Philadelphia brand preferred)
• 1/2 tsp orange extract
• 1 tsp grated orange peel (freshly zested for best flavor)
• 1-2 drops orange gel coloring (Wilton brand recommended)
• 4 cups confectioners’ sugar (sifted to remove lumps)

Step 1: Prepare Ingredients and Mise en Place

• 1 tsp grated orange peel
• 4 cups confectioners’ sugar

Zest your orange to get the fresh grated orange peel—this captures the brightest citrus oils and flavor, which is far superior to pre-dried versions.

Sift your confectioners’ sugar through a fine mesh strainer to break up any lumps, which ensures a smooth, lump-free final candy.

Set both aside.

Make sure your cream cheese and butter are at true room temperature (about 70°F), as this allows them to blend smoothly without any streaks or lumps that would compromise texture.

Step 2: Blend Cream Cheese and Butter Base

• 4 oz cream cheese
• 1 tbsp butter

In a medium mixing bowl, combine the softened cream cheese and butter, stirring together with a spatula or wooden spoon for about 1-2 minutes until you have a smooth, creamy base with no streaks.

This creates an emulsified fat base that will hold all your flavoring ingredients evenly.

I find that doing this by hand gives you better control than a mixer, which can overwork the mixture and make it greasy.

Step 3: Incorporate Flavor and Color

• 1/2 tsp orange extract
• 1-2 drops orange gel coloring

Add the orange extract and fresh orange zest from Step 1 to the cream cheese mixture, stirring until fully combined and smooth, about 30 seconds.

The zest particles should be evenly distributed throughout.

If using orange gel coloring, add 1-2 drops and mix thoroughly until the color is uniform throughout the mixture.

Gel coloring works better than liquid food coloring here because it won’t add excess moisture that would throw off your candy’s texture.

Step 4: Build the Dough with Gradual Sugar Addition

• sifted confectioners’ sugar from Step 1

Begin adding the sifted confectioners’ sugar from Step 1 in three additions, stirring well after each addition to fully incorporate before adding more.

Start with about 1 cup, mix until smooth, then add another 1.5 cups, mix again, and finally add the remaining sugar.

This gradual approach prevents the dry sugar from creating pockets of dryness and ensures even, smooth distribution throughout.

The mixture will transform from a soft paste into a thick, moldable dough.

I like to stop occasionally and squeeze a small piece between my fingers—when it holds together without being crumbly or sticky, you’re at the perfect consistency.

Step 5: Shape and Form the Mints

Roll the dough into 1/2-inch balls by pinching off pieces and rolling them between your palms.

Arrange them on a parchment-lined baking sheet with about 1 inch of space between each ball.

Gently flatten each ball with the back of a fork, pressing just firmly enough to create an impression without crushing the candy.

The flattened surface will give the mints their characteristic waffle-like texture and help them set properly.

Step 6: Chill and Set

Place the baking sheet in the refrigerator for 1 hour.

This chilling time allows the mints to firm up and set their shape, making them easier to handle and store.

After chilling, you can transfer them to an airtight container and keep them refrigerated for up to 2 weeks, or at room temperature for a few days if your kitchen stays cool.

Sweet Orange Cream Cheese Mints

Delicious Sweet Orange Cream Cheese Mints recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 60 pieces

Calories 1800 kcal

Ingredients

  

• 1 tbsp butter (softened)
• 4 oz cream cheese (room temperature, Philadelphia brand preferred)
• 1/2 tsp orange extract
• 1 tsp grated orange peel (freshly zested for best flavor)
• 1-2 drops orange gel coloring (Wilton brand recommended)
• 4 cups confectioners’ sugar (sifted to remove lumps)

Instructions

 

• Zest your orange to get the fresh grated orange peel—this captures the brightest citrus oils and flavor, which is far superior to pre-dried versions. Sift your confectioners’ sugar through a fine mesh strainer to break up any lumps, which ensures a smooth, lump-free final candy. Set both aside. Make sure your cream cheese and butter are at true room temperature (about 70°F), as this allows them to blend smoothly without any streaks or lumps that would compromise texture.
• In a medium mixing bowl, combine the softened cream cheese and butter, stirring together with a spatula or wooden spoon for about 1-2 minutes until you have a smooth, creamy base with no streaks. This creates an emulsified fat base that will hold all your flavoring ingredients evenly. I find that doing this by hand gives you better control than a mixer, which can overwork the mixture and make it greasy.
• Add the orange extract and fresh orange zest from Step 1 to the cream cheese mixture, stirring until fully combined and smooth, about 30 seconds. The zest particles should be evenly distributed throughout. If using orange gel coloring, add 1-2 drops and mix thoroughly until the color is uniform throughout the mixture. Gel coloring works better than liquid food coloring here because it won’t add excess moisture that would throw off your candy’s texture.
• Begin adding the sifted confectioners’ sugar from Step 1 in three additions, stirring well after each addition to fully incorporate before adding more. Start with about 1 cup, mix until smooth, then add another 1.5 cups, mix again, and finally add the remaining sugar. This gradual approach prevents the dry sugar from creating pockets of dryness and ensures even, smooth distribution throughout. The mixture will transform from a soft paste into a thick, moldable dough. I like to stop occasionally and squeeze a small piece between my fingers—when it holds together without being crumbly or sticky, you’re at the perfect consistency.
• Roll the dough into 1/2-inch balls by pinching off pieces and rolling them between your palms. Arrange them on a parchment-lined baking sheet with about 1 inch of space between each ball. Gently flatten each ball with the back of a fork, pressing just firmly enough to create an impression without crushing the candy. The flattened surface will give the mints their characteristic waffle-like texture and help them set properly.
• Place the baking sheet in the refrigerator for 1 hour. This chilling time allows the mints to firm up and set their shape, making them easier to handle and store. After chilling, you can transfer them to an airtight container and keep them refrigerated for up to 2 weeks, or at room temperature for a few days if your kitchen stays cool.