These delightful Cream Cheese Mints are the perfect blend of creamy and refreshing, with a melt-in-your-mouth texture that’s simply irresistible. Made with just a few simple ingredients, they’re soft, smooth, and lightly sweetened, offering a burst of flavor in every bite. Whether you’re hosting a party or looking for a sweet treat, these mints are a crowd-pleaser that’s ready in just 15 minutes of prep time.
After shaping, they dry for 3 hours, leaving you with a slightly firm exterior and a velvety center. Their delicate balance of cream cheese and mint creates a cool, satisfying finish that’s perfect for any occasion. Plus, at just 41 calories per mint, you can indulge guilt-free while savoring their rich, creamy goodness.
Ingredients for Cream Cheese Mints
- 4 oz (113 g) cream cheese (softened)
- 1 Tablespoon salted butter (softened)
- 4 cups (500 g) powdered sugar (plus additional as needed and for imprinting mints)
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- Food coloring (optional)
Step-by-Step Instructions
- Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl using an electric mixer) and beat until creamy and well-combined.
- Add sugar gradually with the mixer on low-speed, starting with 2 cups (250g) of sugar, and stir until completely incorporated.
- Mix in extracts by adding peppermint and vanilla extract and stirring well.
- Incorporate remaining sugar gradually with the mixer on low-speed. Pause occasionally to scrape the sides and bottom of the bowl. The dough should be very stiff and not sticky. If it’s still sticky, add more powdered sugar until it has a play-dough-like consistency.
- Add food coloring if desired. For one color, use your electric mixer to beat the color into the dough. For multiple colors, divide the dough into separate bowls and color each individually, stirring well until the color is well-incorporated.
- Shape the mints by rolling the dough between your palms into teaspoon-sized portions until smooth. Transfer to a wax-paper-lined baking sheet.
- Imprint the mints by dipping the tines of a fork in powdered sugar and using that to gently but firmly press down on each mint.
- Allow to dry at room temperature for several hours. The mints should be dried through and firm to the touch without squishing when squeezed.
- Store the mints in an airtight container in the refrigerator. To minimize sticking, store mints in single layers with a sheet of wax paper between them.
Perfect Pairings: Serving Suggestions
These cream cheese mints are a delightful treat on their own, but they also pair wonderfully with other desserts. Serve them alongside a rich chocolate cake or as a sweet finish to a holiday meal. For a festive touch, arrange them on a platter with other bite-sized candies or cookies.
Keep It Fresh: Storage Tips
To maintain their freshness, store the mints in an airtight container in the refrigerator. Place wax paper between layers to prevent sticking. They can last up to two weeks when stored properly. For longer storage, you can freeze them for up to three months—just thaw in the fridge before serving.
Mix It Up: Recipe Variations
Experiment with different flavors by swapping out the peppermint extract for almond, lemon, or orange extract. You can also add a pinch of cinnamon or cocoa powder for a unique twist. For a fun visual effect, try using multiple food colors to create a vibrant assortment of mints.
Quick Tips: Time-Saving Hacks
If you’re short on time, skip the fork imprint and simply roll the mints into smooth balls. To speed up the drying process, place the mints in a cool, dry area with good air circulation. You can also use a fan to help them set faster, reducing the drying time by about an hour.
Essential Tools: Equipment Guidance
A stand mixer or electric hand mixer will make combining the ingredients much easier, especially when incorporating the powdered sugar. Have a small bowl of powdered sugar handy for dipping the fork to prevent sticking. Wax paper is essential for lining the baking sheet and separating layers during storage.
Cream Cheese Mints
Ingredients
- 4 oz cream cheese softened
- 1 Tablespoon salted butter softened
- 4 cups powdered sugar plus additional as needed and for imprinting mints
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- Food coloring optional
Instructions
- Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.
- With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.
- Add peppermint and vanilla extract and stir well.
- With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).
- If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you’d like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
- Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.
- Allow mints to dry at room temperature for several hours (they should be dried through and if you squeeze them firmly they shouldn’t squish or give) then transfer to an airtight container and store in the refrigerator until ready to serve. To help minimize any sticking, store mints in single layers with a sheet of wax paper between them.