The BEST Cream Cheese Mints you’ll ever try! This incredibly easy recipe yields the most delicious, luscious, melt-in-your-mouth cream cheese mints around! Make them in any color you like! Perfect for Easter, baby showers, weddings, and more!
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
PIN IT NOW!
PIN IT NOW!
The recipe that you guys have been asking for for YEARS! Yup, I’m super prompt like that… 🙂 Whoops! Okay so let’s get right to it. Many of you have called these cream cheese butter mints, wedding mints, baby shower mints, and it’s true, they go by many names. I have always called them cream cheese mints because in my recipe, cream cheese is the prominent ingredient.
There are lots of recipes out there for these mints that call for only 3 or 4 ounces of cream cheese. I use an entire brick. The reason? These candies will literally melt in your mouth they’re so creamy and delicious. That’s what makes them the BEST Cream Cheese Mints around!
I don’t know why, but these little balls of cream cheese goodness make me incredibly happy 🙂
We love making these cream cheese mints for Easter and Christmas, but also they are fantastic for baby showers, weddings, and just parties in general. They’re so easy to make and since you can make them ahead of time… well, let’s just say that’s awesome.
When you’re making a recipe that calls for just a few ingredients, it’s important to use high quality ingredients. I used Challenge Butter and cream cheese for this recipe because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice.
I used Challenge cream cheese for these luscious mints because it is extra creamy and delicious! As a Challenge ambassador, I love sharing their amazing, high quality products with you. I’ve been using Challenge butter forEVER and their cream cheese is just as fantastic!
I’m going to answer another question that I know is going to come up as well – do I use peppermint or mint extract in the recipe? I used mint – as in spearmint. Many of you prefer peppermint and trust me, they’re good that way too. In fact, last month when I shared the Chocolate Mint Cream Cheese Buttons, so many of you made it with peppermint extract instead of mint and said it was the best thing you’d ever had! So, bottom line, use whichever you prefer.
And while we’re on that subject… you could use ANY FLAVOR OF EXTRACT you want. Cherry, root beer, lemon, orange – any flavor you want!
Flatten the balls with the bottom of a glass dipped in powdered sugar (a shot glass works great for this!) or flatten with the tines of a fork. You can also roll into a log, and cut into little squares – like butter mints. You can also put into candy molds if you’d like – super versatile!
And then you end up with this awesomeness.
The candies need to dry to harden. So you’ll want to make at least 1 day in advance.The powdered sugar that they are rolled in will absorb into the mint – so don’t worry about the white. The cream cheese mints can be frozen or refrigerated if you’d like to make well in advance.
Trish – how did you get those pretty pastel colors? Easy! I used these Wilton gel food colors – they’re my favorite!
I hope I’ve answered most, if not all, of your questions 🙂 Let me know in the comments section if I missed anything! Enjoy!
PIN IT NOW!
The BEST Cream Cheese Mints
Ingredients
- 8 oz package of Challenge cream cheese, full fat, softened
- 1/4 cup Challenge butter, softened
- 2 lbs powdered sugar
- 1 - 2 tsp mint extract
- gel food coloring
- 1/2 cup powdered sugar for rolling mints
Instructions
- Combine cream cheese and butter in a large mixing bowl and mix until smooth.
- Add 1 cup of powdered sugar and mix until smooth.
- Add the mint extract and mix until combined.
- Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
- Separate the mixture into four separate bowls, or however many different colors you want.
- Add a small amount of food color to each bowl and stir in until the color is uniform.
- Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
- Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
- Pinch off small amounts of the dough and form into a 1-inch balls.
- Roll each ball in powdered sugar and place on prepared sheet pans.
- Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
- Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
- Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
- Mints can be refrigerated or frozen if desired.
Video
More Easter treats!
For all Easter ideas, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Have a great day!
Disclosure: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
cindy says
I have found a recipe that my gram made it is just 4oz cream cheese, mix until smooth blend in 1 1/2 cups confections sugar and 1/2 tsp peppermint, once blended mix in another 1 1/2 cups confections sugar. Form into balls on parchment paper, press with fork. Let sit for 2 hours.
Phyllis Breese says
mint or peppermint extract?
Trish - Mom On Timeout says
It’s your choice. You can pick any flavor you like. I personally prefer mint.
Ecfinn says
Thanks for sharing this recipe. I made these vegan, us TJ’s brand vegan cream cheese and Miyoko’s vegan butter. Delicious…non-vegans were clueless. I added a little green food coloring for St. Patrick’s Day. I think I’ll add more peppermint extract next time and I did need more sugar than the recipe called for, just to get it to a workable dough. Great recipe.
Trish - Mom On Timeout says
Wow! I’m impressed! Great substitutions!
Debbie Salmen says
How long can you freeze the mints? I’d like to make these for my daughter’s wedding in December.
Trish - Mom On Timeout says
Yes, absolutely. Chill them first so they are really firm, then do single layers with wax or parchment paper in between.
Melinda Smith says
http://www.123imaginationalive.com thought these looked really YUMMY! I shared them with my followers!
Thanks for posting them Trish! Following you now!
Debbie says
Can I use margarine instead of butter?
Trish - Mom On Timeout says
I don’t think they will turn out as well Debbie but I haven’t actually tried it that way so I can’t say for sure. Sorry I couldn’t be more help!
Mark Carter says
SALTED OR UNSALTED BUTTER?
Trish - Mom On Timeout says
I used salted but unsalted will work as well, just add a pinch of salt and you’ll be fine.
Rachel Mitchel says
Can these be placed in a candy mold for a design like hearts?
Madonna says
Yes! Many years ago I used to make these for Baby Showers. I used diaper molds and baby rattles. They were a big hit!!
Trish - Mom On Timeout says
That is such a cute idea! Love it!
Vickie Gibb says
I’ve had trouble getting them out of the molds. Do you have any tips?
Trish - Mom On Timeout says
I don’t use molds for this very reason!
Cathy says
Could you use this in a cookie shooter like the kind you make Spritz cookies with?
MoodyDose says
OMG… the color of little balls of cream cheese. Yummy..
Jacqulyne says
PS- SORRY for the typos!!!!!!!!! UGH – a migraine headache and a computer screen – – bad combo 🙁
Jacqulyne says
I plan on making these for my daughter’s baby shower in March 2018. How long can these be kept in the fridge? To make enough for 50+ guests, I will have to make them a few days in advance. Also, does keeping htme in the fridge change theri consistancy? Too they get “‘goopey” as they come to room temperatuer?
Thank you in advance for your response