Cream Cheese Mints are soft, delicate, melt-in-my-mouth candies with a refreshing hint of peppermint. I love making these sweet little treats for holidays, weddings, baby showers, or anytime I want something simple yet elegant on the dessert table.
Why You’ll Love This Recipe
I love how incredibly easy these mints are to make with just a handful of ingredients. I don’t need any baking, which makes the process quick and stress-free. I also enjoy how customizable they are—I can tint them in different colors to match any theme or occasion. The texture turns out smooth and creamy every time, and the peppermint flavor is perfectly balanced without being overpowering.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz (226 g) full-fat cream cheese, softened 4 cups (480 g) powdered sugar, sifted 1/4 teaspoon peppermint extract A few drops of food coloring (optional) 1/4 cup (50 g) granulated sugar for rolling
Directions
I start by placing the softened cream cheese in a large mixing bowl and beating it until completely smooth and creamy.
I gradually add the powdered sugar, about one cup at a time, mixing well after each addition until a soft dough forms.
I mix in the peppermint extract and blend until evenly incorporated.
If I want colored mints, I divide the dough and knead in a few drops of food coloring until I reach the desired shade.
I roll the dough into small balls, about 1 teaspoon each, and then roll them lightly in granulated sugar.
I flatten each ball gently with a fork or press them into candy molds for decorative shapes.
I let the mints air-dry at room temperature for about 2–4 hours, or until they are firm on the outside.
Once set, I store them in an airtight container.
Servings and Timing
I usually get about 80–100 small mints from this recipe, depending on the size I shape them.
Prep Time: 20 minutes Drying Time: 2–4 hours Total Time: About 2 hours 20 minutes to 4 hours 20 minutes
Variations
I sometimes swap peppermint extract for vanilla, almond, or lemon extract for a different flavor profile. For special occasions, I like pressing the dough into silicone candy molds to create beautiful shapes. I also enjoy mixing two colors slightly for a marbled effect. When I want a richer taste, I dip half of each mint in melted chocolate and let it set before serving.
storage/reheating
I store the mints in an airtight container, separating layers with parchment paper to prevent sticking. I keep them in the refrigerator for up to 2 weeks. For longer storage, I freeze them for up to 2 months and let them thaw in the refrigerator before serving. Since these are no-bake candies, reheating isn’t necessary.
FAQs
Can I use low-fat cream cheese?
I prefer using full-fat cream cheese because it gives the best texture. I find that low-fat versions can make the dough too soft and harder to shape.
How do I prevent the dough from becoming too sticky?
If the dough feels sticky, I add a little more powdered sugar, one tablespoon at a time, until it becomes manageable.
Can I make these ahead of time?
I often make them several days in advance since they store well in the refrigerator.
Do the mints need to be refrigerated?
I like to refrigerate them for longer freshness, especially if I’m storing them for more than a day.
Can I use molds instead of shaping by hand?
I frequently use silicone molds for more decorative designs. I lightly dust them with sugar before pressing in the dough to make removal easier.
Conclusion
Cream Cheese Mints are one of those simple homemade treats I always come back to. I love how easy they are to prepare, how beautiful they look on a dessert table, and how their creamy peppermint flavor makes them irresistible. Whether I’m making them for a celebration or just for fun, they never fail to impress.
Cream Cheese Mints are soft, delicate, melt-in-your-mouth candies with a refreshing hint of peppermint. These no-bake treats are simple to prepare and perfect for holidays, weddings, baby showers, or any special occasion.
Ingredients
8 oz (226 g) full-fat cream cheese, softened
4 cups (480 g) powdered sugar, sifted
1/4 teaspoon peppermint extract
A few drops of food coloring (optional)
1/4 cup (50 g) granulated sugar, for rolling
Instructions
Place the softened cream cheese in a large mixing bowl and beat until completely smooth and creamy.
Gradually add the powdered sugar, about one cup at a time, mixing well after each addition until a soft dough forms.
Mix in the peppermint extract until evenly incorporated.
If desired, divide the dough and knead in a few drops of food coloring until the desired shade is reached.
Roll the dough into small balls, about 1 teaspoon each, and roll lightly in granulated sugar.
Flatten each ball gently with a fork or press into candy molds for decorative shapes.
Allow the mints to air-dry at room temperature for 2–4 hours, or until firm on the outside.
Once set, store in an airtight container.
Notes
Full-fat cream cheese provides the best texture; low-fat versions may make the dough too soft.
If the dough is sticky, add powdered sugar one tablespoon at a time until manageable.
Store in an airtight container in the refrigerator for up to 2 weeks.
Freeze for up to 2 months and thaw in the refrigerator before serving.
Try different extracts like vanilla, almond, or lemon for flavor variations.
Dip half of each mint in melted chocolate for a richer treat.
