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Classic Cream Cheese Mints: Melt-in-Your-Mouth Party Candy

A small white plate piled high with soft, light green cream cheese mints dusted with powdered sugar.

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Create classic cream cheese mints using just a few simple ingredients. These no-bake confections offer a soft, melt-in-your-mouth texture, perfect for weddings, baby showers, or holiday cookie trays.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon peppermint extract
  • 12 drops food coloring (optional, for color customization)

Instructions

  1. Combine the softened cream cheese, sifted powdered sugar, and peppermint extract in a large bowl.
  2. Mix the ingredients using a hand mixer or stand mixer until a stiff dough forms. If the mixture is too sticky, add a small amount of extra powdered sugar, one tablespoon at a time.
  3. If coloring the mints, divide the dough and knead in 1-2 drops of food coloring per portion until the color is uniform.
  4. Shape the dough. You can roll small balls and flatten them slightly, or press the dough into silicone molds for decorative shapes. Alternatively, press the dough into a sheet about 1/4 inch thick and cut into squares or use a fork to create a crosshatch pattern on top.
  5. Place the shaped mints on a baking sheet lined with parchment paper.
  6. Allow the cream cheese mints to dry uncovered at room temperature for at least 4 hours, or preferably overnight, until they firm up and achieve the signature melt-in-your-mouth texture.
  7. Store finished mints in an airtight container. They freeze well for future use.

Notes

  • For a different flavor profile, substitute almond extract or lemon extract for the peppermint extract.
  • To achieve a professional look, use small candy molds. Press the dough firmly into the mold, then gently scrape off the excess before inverting to release the mint.
  • If you plan to pipe these, you may need to slightly soften the mixture by adding a tiny bit more cream cheese or a drop of milk until it reaches a pipeable consistency.

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