Cream Cheese Mints are the classic melt in your mouth mints that only need 5 ingredients and about 20 minutes. It’s such an easy candy recipe and you can change the colors depending on the holiday or occasion.
How fun are these mints?! I’ve been trying to think of easier holiday treats to include in cookie tins this year because, honestly, I have a lot of kids, a lot of dogs, and a lot of chickens. Which means I don’t have a lot of time for baking.
These Cream Cheese Mints are a no bake, no heat candy that takes less than 30 minutes. You can make them any color but I used red and green for the Christmas season.
They are so delicious and just melt in your mouth.
- Cream cheese – you want it to be very soft before you start the recipe. I left mine on the counter for over an hour before beginning.
- Butter – just 1 tablespoon so it won’t take long for the butter to soften.
- Powdered sugar – the powdered sugar makes a much smoother mint than granulated would.
- Mint extract – if you prefer peppermint, you can use peppermint extract. I like the taste of mint extract better so I went with that one. Mint extract is more of a spearmint flavor and peppermint is a straightforward peppermint.
- Red and green food coloring – of course you can leave your mints white if you want but for the holidays, I thought red and green was fun and festive.
How To Make Cream Cheese Mints
- Beat. Beat together cream cheese and butter until very smooth.
- Add remaining ingredients. Add half the powdered sugar and the mint extract. Beat until combined. Add reminaing powdered sugar and beat until fully incorporated.
- Add food coloring. Divide dough into 2 bowls. Add a couple drops of food coloring to each bowl and beat to combine.
- Shape. Roll teaspoon size balls of mint dough and place on parchment paper.
- Add lines. Use a fork to gently press down the mints.
- Dry. Let dry at room temperature for several hours before transferring to an airtight container and storing in the fridge.
How Long Are They Good For?
Cream cheese mints are good for up to 2 weeks in airtight container in the refrigerator.
Can You Freeze Them?
You can freeze these mints for up to 2 months in a freezer ziploc bag. Let sit at room temperature for several hours before serving.
Mint vs Peppermint Extract
I used mint extract in this recipe because I prefer a more spearmint flavor but if you want a classic peppermint flavor, use the peppermint extract. It’s all personal preference.
More Candy Recipes
- Crockpot Candy
- White Chocolate Peanut Butter Ritz Crackers
- Sugar Cookie Truffles
- Almond Bark Drop Cookies
- Holly Crackles
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- 4 ounces cream cheese, softened
- 1 tablespoon butter, softened
- ½ teaspoon mint extract (or peppermint extract)
- 4 cups powdered sugar
- heavy cream or milk, as needed
- red and green food coloring
- In a large mixing bowl, beat cream cheese and butter with an elecric mixer until very well combined.
- Add 2 cups of powdered sugar and the mint extract. Use the electric mixer on very low speed to incorporate the powdered sugar. Once that is combined, add the remaining 2 cups of powdered sugar and beat until combined.
- The mixture is going to be very thick and it will take several minutes to combine. If after 3 or 4 minutes of beating, it hasn't come together, drizzle in a tiny bit of milk or heavy cream and keep beating. Eventually it will come together with a playdoh type consistency.
- If using 2 colors, divide into 2 bowls. Add a couple drops of the colors to each bowl and beat to combine. Again, this will take several minutes.
- Roll the dough into teaspoon size balls and place on parchment or wax paper. Repeat with all dough.
- Using a fork, gently press down each mint to create the lines. If your fork is sticking, dip the fork into powdered sugar before pressing the candy.
- Let set for several hours before putting in an airtight container in the refrigerator.
- These mints will be fine in an airtight container in the fridge for up to 2 weeks.
- You can freeze them in a ziploc bag for up to 2 months. Make sure to squeeze any excess air out of the bag before freezing.
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Amount Per Serving: Calories: 49Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 12mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g