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You are here: Home / Favorites / The BEST Cream Cheese Mints

The BEST Cream Cheese Mints

March 25, 2017

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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!

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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! // Mom On Timeout

 

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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!

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! // Mom On Timeout

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!

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! // Mom On Timeout

 

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 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! // Mom On Timeout

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!

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4.81 from 21 votes

The BEST Cream Cheese Mints

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!
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 dozen
Author Trish - Mom On Timeout

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



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! // Mom On Timeout

More Easter treats!

To-Die-For Carrot Cake

Pastel Mint Patties

Three Minute Easter Fluff

Easter Cathedral Candy

Reese’s Easter Bunnies

For all Easter ideas, go HERE.
For all dessert recipes, go HERE.
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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!


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By Trish - Mom On Timeout March 25, 2017 5 Ingredients or Less, Dessert, Easter, Easter Recipes, Favorites, Featured, Holiday Recipes, Mother's Day, Recipes

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Comments

  1. cindy says

    April 6, 2021 at 1:04 PM

    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.

    Reply
  2. Phyllis Breese says

    September 3, 2020 at 10:26 AM

    mint or peppermint extract?

    Reply
    • Trish - Mom On Timeout says

      September 4, 2020 at 1:46 PM

      It’s your choice. You can pick any flavor you like. I personally prefer mint.

      Reply
  3. Ecfinn says

    March 19, 2019 at 9:05 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      March 19, 2019 at 4:06 PM

      Wow! I’m impressed! Great substitutions!

      Reply
  4. Debbie Salmen says

    July 23, 2018 at 6:03 AM

    How long can you freeze the mints? I’d like to make these for my daughter’s wedding in December.

    Reply
    • Trish - Mom On Timeout says

      July 27, 2018 at 7:45 AM

      Yes, absolutely. Chill them first so they are really firm, then do single layers with wax or parchment paper in between.

      Reply
  5. Melinda Smith says

    July 8, 2018 at 6:12 AM

    http://www.123imaginationalive.com thought these looked really YUMMY! I shared them with my followers!
    Thanks for posting them Trish! Following you now!

    Reply
  6. Debbie says

    March 10, 2018 at 6:18 AM

    Can I use margarine instead of butter?

    Reply
    • Trish - Mom On Timeout says

      March 10, 2018 at 3:30 PM

      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!

      Reply
  7. Mark Carter says

    March 7, 2018 at 6:48 PM

    SALTED OR UNSALTED BUTTER?

    Reply
    • Trish - Mom On Timeout says

      March 8, 2018 at 8:35 AM

      I used salted but unsalted will work as well, just add a pinch of salt and you’ll be fine.

      Reply
  8. Rachel Mitchel says

    February 23, 2018 at 11:04 AM

    Can these be placed in a candy mold for a design like hearts?

    Reply
    • Madonna says

      April 11, 2018 at 9:50 PM

      Yes! Many years ago I used to make these for Baby Showers. I used diaper molds and baby rattles. They were a big hit!!

      Reply
      • Trish - Mom On Timeout says

        April 14, 2018 at 7:15 AM

        That is such a cute idea! Love it!

        Reply
      • Vickie Gibb says

        March 6, 2021 at 12:52 PM

        I’ve had trouble getting them out of the molds. Do you have any tips?

        Reply
        • Trish - Mom On Timeout says

          March 6, 2021 at 6:46 PM

          I don’t use molds for this very reason!

          Reply
  9. Cathy says

    February 23, 2018 at 8:18 AM

    Could you use this in a cookie shooter like the kind you make Spritz cookies with?

    Reply
  10. MoodyDose says

    January 31, 2018 at 10:15 AM

    OMG… the color of little balls of cream cheese. Yummy..

    Reply
  11. Jacqulyne says

    January 14, 2018 at 11:46 AM

    PS- SORRY for the typos!!!!!!!!! UGH – a migraine headache and a computer screen – – bad combo 🙁

    Reply
  12. Jacqulyne says

    January 14, 2018 at 11:41 AM

    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

    Reply
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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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