The BEST Cream Cheese Mints recipe you’ll ever try! This incredibly easy recipe makes 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!
Looking for more treats for Easter? Make sure to try my Bunny Bait Easter Snack Mix, Coconut Cream Pie and my Nana’s Carrot Cake!
Cream Cheese Mints Recipe
These Cream Cheese Mints are a classic, nostalgic treat that never go out of style! Smooth, creamy, and perfectly sweet with just the right touch of mint (or peppermint!), these little candies practically melt in your mouth. They’re a staple at weddings, baby showers, and holiday gatherings – and once you try them, you’ll see why!
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!
Made with just a handful of ingredients, this recipe for cream cheese mints is surprisingly easy to make and totally customizable with colors and shapes to match any occasion!
Why You’ll Love These Cream Cheese Mints
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.
- Simple Ingredients: Simple pantry staples come together in minutes to make these mouth-watering ,delicious cream cheese wedding mints.
- Perfect For Any Occasion: Great for showers, parties, holidays, or even gifting, these cream cheese mints are so well received and appreciated for their flavor and nostalgic qualities.
- Make-Ahead Friendly: These mints store beautifully and freeze well too! You can make these mints ahead of time in store in the refrigerator for up to 2 weeks or in the freezer for several months making them idea for the busy holiday season.
- Super Customizable: Not only can these mints be made in any color you like, they can be made in any flavor too! Simply swap in you favorite extract! We’ve tried lemon, cherry, peppermint and mint – all are delicious!
Ingredient Breakdown
Let’s take a closer look at what makes these mints so delicious:
- Cream Cheese: The base of the recipe, cream cheese gives these mints their signature creamy texture and tangy richness.
- Butter: Adds smoothness and helps the mixture hold its shape. Make sure it’s softened for easy mixing! I used salted butter in this recipe.
- Powdered Sugar: Sweetens the mints and gives them structure. It’s also used for rolling to prevent sticking.
- Mint or Peppermint Extract: Just a small amount gives that fresh, cool flavor. Peppermint or spearmint both work great.
- Gel Food Coloring: Totally optional, but fun! Add festive colors to match your event or holiday. I used this gel food coloring set.
How To Make Cream Cheese Mints
These easy Cream Cheese Mints are smooth, sweet, and melt-in-your-mouth delicious! Made with just a handful of ingredients, they’re perfect for weddings, baby showers, holidays, or anytime you need a sweet little bite.
Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.
- Combine cream cheese and butter in a large mixing bowl. Mix until smooth.
- Add 1 cup of powdered sugar and mix until smooth. Stir in the mint extract.
- Gradually add the remaining powdered sugar.
- Separate into four separate bowls, or however many different colors you want.
- Add a small amount of food color to each bowl.
- Stir until the color is uniform.
- Cover and refrigerate for 2 hours or until firm enough to handle.
- Pinch off small amounts of the dough and form into a 1-inch balls. Roll in powdered sugar and place on prepared sheet pans.
- Press the tines of a fork into the top of each ball.
- Sit out for at least 4 hours or until the mints are firm.
Storage Information
Cream Cheese Mints are perfect for making ahead of time!
- Refrigerator: Store in an airtight container for up to 2 weeks. Layer with waxed or parchment paper to prevent sticking.
- Freezer: Freeze in a single layer first, then transfer to an airtight container. Use parchment between layers. Freeze for up to 2 months. Let mints come to room temperature before serving for the best texture.
Variations To Try
These mints are incredibly delicious! Here are some fun ways to customize this recipe:
- Swap in a different flavored extract. Try vanilla, almond, or lemon extract instead of mint. Virtually any flavor extract will work!
- Use small candy molds or cookie cutters for fun shapes. You can also roll into a log and cut into squares – like butter mints.
- Have fun with the colors OR omit the food coloring entirely. Red and green for Christmas, pastels for Easter, pink and blue for baby showers and fun and festive!
Can I make these cream cheese mints in advance?
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.
How did you get those pretty pastel colors?
Easy! I used these Wilton gel food colors – they’re my favorite! Use any colors you like though – these mints are so pretty in a variety of colors.
Should I use peppermint extract 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 can use any flavor of extract you want. Cherry, root beer, lemon, orange – any flavor you want!
Can I use a candy mold with this recipe?
Absolutely! Simple pinch off a small amount of the dough, roll into a ball and then roll in granulated sugar and press into your mold. Pop out the mold and repeat! I do love that you can achieve really adorable and beautiful mints with just a simple fork though!
Can I dip these mints into chocolate?
Absolutely! These are delicious dipped in chocolate. You can dip them completely like we did with this chocolate covered mint patties or just dip halfway.
More Easy Candy Recipes
- Divinity Candy
- Penuche Recipe
- Buckeyes
- Martha Washington Candy
- Saltine Cracker Toffee
- Better Than Anything Toffee Recipe
- Raspberry Truffles
The BEST Cream Cheese Mints
Ingredients
- 8 ounces cream cheese, full fat, softened
- 4 tablespoons salted butter softened
- 2 pounds powdered sugar
- ½ to 1½ teaspoons mint extract or peppermint extract
- gel food coloring optional
- ½ cup powdered sugar for rolling mints
Instructions
- Combine cream cheese and butter in a large mixing bowl and mix until smooth.8 ounces cream cheese,, 4 tablespoons salted butter
- Add 1 cup of powdered sugar and mix until smooth.2 pounds powdered sugar
- Add the mint extract and mix until combined.½ to 1½ teaspoons mint extract
- Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, hand mixer, food processor or by hand. The dough will get quite stiff towards the end.
- 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.gel food coloring
- Cover and refrigerate for 2 hours or until firm enough to handle. You don’t want it sticking to your hands.
- Line two 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.½ cup powdered sugar
- 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.
Video
Notes
Tools and Equipment (affiliate links): Glass Mixing Bowls | Quarter Sheet Pans | Parchment Sheets | Electric Mixer (Hand Mixer or Stand Mixer)
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Originally published March 25, 2017.
Amanda G says
Hello Trish, do you think I could dip them in chocolate, maybe half the circle. And could I use white and milk chocolate or just milk. They look delicious. Thank you so much
Trish - Mom On Timeout says
Oh absolutely Amanda! They are delicious dipped in chocolate!
Jennifer says
Did you use salted or unsalted butter?
Trish - Mom On Timeout says
I used salted but if you’d like to use unsalted you can – just add 1/4 tsp of salt in with the cream cheese and butter.
Christine says
This might be helpful to add to the directions for us who want to print out, since it can make a difference.
Suzanne says
Good morning! I used unsalted butter, as the recipe didn’t specify, and I only had unsalted. My family is already hooked on them! So creamy and delicious! I do wish they had firmed up a little more. Maybe salted butter would have made them firmer?
brenda huffman says
Can you put into a candy mold? would probably put powdered sugar in molds before adding candy,then sprinkle with more powdered sugar. Would this work?
Trish - Mom On Timeout says
That would work perfectly Brenda! You can also roll the candy in granulated sugar and then press into the mold as well.
Tammy says
I put mine in a mold if it is for a party, I have also dipped them in Chocolate, YUM!!!
Ann says
Do you have the nutritional value or how many weight watchers smart points are the mints! Thank you.
Trish - Mom On Timeout says
I don’t and I don’t want to know lol! I would just google nutritional calculator and plug the ingredients in. There are very few so it should be easy enough. Hope that helps!
Britt says
can you use low fat cream cheese?
Trish - Mom On Timeout says
I’ve tried that before and they just don’t turn out as well Britt. I would use full-fat.
Betsy Waisenberg says
I have powdered sugar in canisters. When I check on the conversion of 2 pounds to cup measurement it was over 6 cups of powdered sugar. Is this correct?
Trish - Mom On Timeout says
That is correct Betsy. This recipe makes nearly 100 mints.
Lise M. says
I love these mints – my great aunts taught me how when I was ten years old and they have been part of our Christmas since (50 years!) We have alwayes rolled the pieces in GRANULATED, rather than powdered sugar. It gives the candy a little crunch, complements the creamy interior.. Thanks for bringing back a great memory!
Trish - Mom On Timeout says
Yup! That’s a fun way to do it too!
Staci says
That’s how my grandmother made them as well — no butter, and rolled in granulated sugar. We used molds, but I am SO excited for this idea of a much quicker way to make these, because it is TEDIOUS to mold them one at a time! I keep them in the freezer and my kids will munch on them for months after Christmas. But my grandmother always had them set out on the “snack table” when we would visit her house, so they are safe (for a time) without refrigeration. I also find they do better if I mold them and let them sit out for a little while so some of the moisture comes out before I put them in the freezer. I store them in a metal canister with wax paper between the layers.
Lav Blair says
I admit I haven’t made candy like this before, but did you really mean 2 LBS of powdered sugar?? Pounds? Not cups? Look really good.
Trish - Mom On Timeout says
The recipe is correct as written. Thanks Lav!
Cindy grant says
Do you reserve 1/2 cup powder sugar to sprinkle pans and roll balls in? Or is this additional?
Trish - Mom On Timeout says
That is in addition. You won’t use the entire 1/2 cup but you need enough to easily roll the balls in.
Lisa says
It’s just a large bag. Takes very little moisture to dwindle it down pretty fast. Pounds sounds like much more than it is.
Trish - Mom On Timeout says
Thank you Lisa! I do realize it sound insane to those that don’t make a lot of candies but it really isn’t in a recipe this size.
Treva says
I’m new at making “candy” also, so thanks for answering her question. Those mints look delicious!!!! Thanks for sharing. Namaste. xxx
Lorraine Armbrecht says
Can you use margarine and regular cream?
Trish - Mom On Timeout says
I wouldn’t, no.
Arleen says
I, too, would like to know how long they can be left out. Also, did the recipe really call for 2 pounds of powdered sugar or is it supposed to be 2 cups?
Trish - Mom On Timeout says
Two weeks if stored as directed in the recipe. The recipe is correct as written. Thanks!
Sarah says
Two pounds of powdered sugar equals how many cups please????
Beverly Letsche says
This is similar to what our family has done for years, using mint molds, but I really like the idea of just doing the balls and flattening them. Much easier! I am not fond of mint flavor, so I use almond or butter flavoring and it is amazing!
Trish - Mom On Timeout says
It really is much easier Beverly! Makes it super easy and the kids love to help with this part 🙂
Mary Fillinger says
We have always used Almond flavor as no one likes the mint ad they are great!! Have always made the molded ones?
Jamia says
I like to use a large decorator tip to make these. I can make them quicker and they look like pretty flowers. If using an icing gun, be sure the mixture is soft at room temperature. I broke the plastic trigger on my Pampered Chef Decorator when I used a cold firm mixture. So I learned my lesson on that and also got a metal trigger on the next decorator.
Beth says
Hi, was wondering if you could substitute essential oils for the extracts.
Trish - Mom On Timeout says
Yes you absolutely can Beth!
nancy baker says
I wondered the same. I have spearmint, peppermint, wintergreen.
Jamia says
If using 100% peppermint or other undiluted essential oil, only a small number of drops would be needed. 1 to 2 tsp would likely be way too much and unsafe to eat! I hope anyone deciding to use this has done their research on safe essential oil use! In addition to proper dilution, make sure the brand used is made to be safe for ingestion. I personally would not feel comfortable using my essential oils for this. I buy Simply Organic Peppermint Flavor at the grocery store in the aisle with spices and extracts. The ingredients are organic sunflower oil and organic peppermint oil and it is made for flavoring food.
Dawn Niemi says
Young Living essential oils has a Vitality line of oils that is cleared by the FDA.
Donna says
My questions is do they need to be stored in the refrigerator and how long can they stored? Can they be frozen for a later date?
Trish - Mom On Timeout says
Hi Donna! They can be frozen for sure and they do not need to be stored in the refrigerator. I prefer mine to be chilled but it is not necessary. Hope that helps!
Denise Simpson says
if you can edit your notes above, I’d add in the fridge part, it seem no one reads all the comments …
Trish - Mom On Timeout says
It’s in there Denise 🙂
Jacquie says
my question is the same as the 2 previous ones. do these need to be refrigerated?
Trish - Mom On Timeout says
They do not Jacquie. You can if you wish but it’s not necessary.
Tiphanie says
They look yummy! How long can they be left out of the refrigerator, since they have cream cheese and butter in them?
Cinthya says
I was wondering the same
Trish - Mom On Timeout says
For 2 weeks Tiphanie. They don’t need to be refrigerated. They can if you want, but it’s not necessary.
Tiphanie says
Thank you! Looking forward to making these ?
Chrissy says
Do you use salted or unsalted butter?