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These easy cream cheese butter mints are a no bake treat perfect for baby and bridal showers, weddings, homemade gifts, and candy or cookie trays. Turn them any color you’d like to match your special occasion!
Who doesn’t love the cool, refreshing, and tingly sensation of mint? It’s such a delicious flavoring that I just don’t think gets enough appreciation for how much it brings to the table. Another one is vanilla, but that’s another story for another day.
These cream cheese mints are perfectly flavored with a subtle, yet cooling hit of peppermint extract. All of this while melting delicately on the tongue with its creamy, yet crumbly texture. They are an absolute delight to enjoy and are a hit at every party you bring them to.
Best of all though? They can be colored to reflect whatever season, holiday, or event you’re celebrating. This makes them all the more festive and cheerful, and to be honest? I can’t get enough.
That’s why you’ll see throughout the photos how I’ve experimented with colors and themes to create a total vibe with these simple cream cheese mints. They are just too cute (and too easy) to resist!
Fun fact: when I think about these delicious cream cheese mints, I think back to when I was a little girl in vacation bible school. For whatever reason, this simple recipe was a staple as a “station” during the week, and to this day, I have no clue why.
Did Jesus have the best cream cheese mints recipe? Did he also think it was the easiest holiday candy? Or maybe he took them to graduation parties. I will truly never know, but that’s what I think of when I see these little mints (LOLz @ core memories).
Anyway, if you’re like me and you’re head-over-heels in love with all things mint, you have to try a few of my favorite mint-themed recipes (there are many).
First of all, you can’t have Christmas without a delicious batch of peppermint bark, right? And then of course who can say no to a batch of Andes mint cookies? Not I! And finally, these creamy and decadent mint chocolate brownies are seriously calling my name.
WHAT ARE CREAM CHEESE MINTS?
Cream cheese mints are an old fashioned candy that has been around for generations. They are often also called wedding mints or even baby shower mints because they are so common to find at those sorts of special events!
In addition to weddings and baby showers, these homemade cream cheese mints are super popular during holidays as you can customize their colors to perfectly fit the aesthetic of the season. Halloween, Christmas, Valentine’s Day, and Easter are all good reasons to make cream cheese mints, but they are a tasty recipe any time of year.
These tiny confections are made with cream cheese (hence the name), a tiny bit of butter, peppermint extract, vanilla extract, and powdered sugar. They are a quick and easy recipe that has been traditionally used as party favors, or to fill bowls with tasty treats at holiday parties.
As I mentioned, these easy cream cheese mints are made of a pretty simple set of ingredients. You need just 6 ingredients to make these adorable little treats. Oh, and food coloring, of course, if you want to add some color!
In addition to the cream cheese (softened please!), you’ll need some unsalted butter, peppermint extract, vanilla extract, a tiny bit of salt, and some powdered sugar.
To add color, you can use your favorite brand of food coloring. I strongly recommend AmeriColor gel colors because they are deeply pigmented gel colors that won’t mess with the consistency in the same way that traditional liquid food colorings do.
Since I’m an avid baker, I purchased the variety pack of colors, giving me soooo many options. But if you’re making these for a holiday you can just purchase the colors needed, or even serve them without any coloring added at all.
Plain mints will still be absolutely delicious, just a little less vibrant! That could work particularly well for a wedding since their color is naturally off-white and pairs nicely with typical wedding themes.
HOW TO MAKE CREAM CHEESE MINTS
Before you get started making the dough, make sure to prepare your baking sheets. You’ll want to line two sheets with parchment paper, wax paper, or silicone baking mats, then set them aside and out of the way.
I like to set up a little working space before I get started. That means having all of my ingredients close by, small bowls for portioning dough, my scoop, and a variety of food coloring.
This setup makes it so I don’t need to go scouring around looking for ingredients or tools halfway through mixing up the dough (and dirty up my cupboards with my sticky fingers).
MAKE THE DOUGH
Once you’re ready to go, you’ll add your softened cream cheese, melted butter, peppermint extract, and vanilla extract to the large bowl. If you prefer, you could use a stand mixer fitted with the paddle attachment, but I like using the hand mixer because it does a mighty fine job!
Beat the ingredients together until they are completely combined, scraping down the sides of the bowl as needed.
Once the mixture is uniform, reduce the mixer speed to low and slowly add in the powdered sugar.
You’ll want to stop every now and then to make sure the sides of the bowl are scraped down, as it’s super important to incorporate all of the powdered sugar.
The mixture will stiffen, but you’ll want to keep right on mixing. Once all of the powdered sugar has been added in, you will have a soft and yielding dough that is about the consistency of PlayDoh. It shouldn’t be sticky at all.
Once the dough has come together, cover the bowl with a damp towel or plastic wrap and allow the cream cheese mint dough to rest for about 10 minutes.
COLOR IF DESIRED
Now you can absolutely leave your old fashioned cream cheese mints their natural off-white color, but if you want to make them for a specific holiday (or you’re just like me and you’re obsessed with color) you can get creative with food coloring.
Like I mentioned, I prefer to use AmeriColor gel colors because they are vibrant and don’t dilute the dough, but you can use whatever you like best.
If you’re using just one color for your mints, you can add the color and use the mixer to beat the color in. But if you want to use more than one color, just divide the dough into as many bowls as you have colors.
Stir the color into each bowl until it’s fully blended and no streaks remain.
Remember to cover the bowl if it’s going to take you a while to get around to coloring that portion of dough (like if you did literally every color of the rainbow as I did).
PORTION OUT MINTS
Once your dough is colored (if you went that route), you’re ready to start portioning out your mints. You’ll want each mint to be about ½ a teaspoon.
You can use a measuring spoon, or you can use a mini cookie scoop as I did. I definitely recommend the mini scoop, since the trigger makes it easy to release each tiny mound onto the cookie sheet.
Then use your hands to gently shape each little drop of dough into a ball, rolling it in between your palms until smooth, round, and uniform.
Place your formed dough ball back onto the baking sheet and repeat with the remaining dough. If the dough sticks to your palms, give them a light dusting with powdered sugar every so often.
IMPRINT WITH A FORK
Once you’ve portioned your homemade mint dough into balls, dip the tines of a fork into a small bowl of powdered sugar and press down on each mint to make an indent.
You want to use a firm hand, but you don’t want to imprint the mint all the way through, so you have to be gentle at the same time. You basically want to flatten each ball into a thick, small disc. Use a rocking motion to get the best results.
Repeat with the remaining dough, working one color at a time to avoid color bleeding when making the imprint with the fork.
Give your fork a wipe with a clean towel in between colors, or switch out if it becomes sticky.
ALLOW TO DRY
Once all of your mints have been formed and indented with a fork, you’re ready to allow them to dry. They will need about 3 hours at room temperature but may take longer if your home is humid.
Once the mints have fully dried to the touch, you’ll want to transfer them to the refrigerator to chill for at least 2 hours. This gives them a good chance to firm up, giving them a beautiful texture.
After 2 hours of chilling, you can serve your cream cheese mints right away OR you can transfer them to storage to serve later. Or freeze them for extended storage.
HOW TO STORE CREAM CHEESE MINTS
To store your old-fashioned cream cheese mints, add them to airtight containers in single layers with a sheet of parchment or wax paper in between each layer. This will prevent them from sticking and the colors from bleeding together. If you can keep it to one color per layer, even better!
You can store them in the fridge for up to 2 weeks! That’s right! They are the perfect little treat to keep on hand during any holiday season (just switch up the color combos), as you can have a nice little snack with coffee or offer them to any guests stopping by. Pretty cool, huh?
CAN I FREEZE CREAM CHEESE MINTS?
If you want to store your homemade mints for longer, you can actually freeze them for up to 3 months! Just transfer them to an airtight container (or freezer bag), with sheets of parchment or wax paper in between the layers.
Add the container or bag to the freezer and store for up to 3 months. Once you’re ready to serve, just thaw them in the refrigerator for a few hours or overnight and you’re good to go!
USE DIFFERENT COLORS FOR HOLIDAYS OR OCCASIONS
As I mentioned earlier, you can switch up the colors in this easy cream cheese mints recipe to accommodate different holidays throughout the year.
Think pink, purple, red, and white for Valentine’s Day. Or purple and orange for a spooky Halloween selection. And of course a red, white, and green mix for Christmas. Whatever inspires you, just go for it!
Or if you just love things as colorful as I do, go for every shade of the rainbow and enjoy a gorgeous selection of tasty homemade mints (and go for pastel colors to make Easter cream cheese mints!). Who can resist?
Cream Cheese Mints
- 4 ounces (113g) full fat block style cream cheese softened to room temperature
- 1 Tablespoon (14g) unsalted butter melted
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups (480g) powdered sugar plus additional as needed for rolling and fork imprints
- food coloring1 optional
- Line two large baking sheets with parchment paper, wax paper, or silicone baking mats. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, melted butter, peppermint extract, vanilla extract, and salt on medium speed until completely combined.
- Reduce the mixer to low then slowly add the powdered sugar, stopping to scrape down the sides and bottom of the bowl as needed. The mixture will become stiff, but keep mixing. After all of the powdered sugar has been added, the consistency should be like PlayDoh and not sticky. If it is still lumpy, stir it with a large spatula to bring the mixture together. Cover the bowl then allow the cream cheese mint dough to rest for 10 minutes.
- If coloring your mints: if you are using just one color for your cream cheese mints, you can use your mixer to beat the color into the dough. If you want to do more than one color, divide the dough into as many bowls as you need, cover the bowl when it's not in use, and stir desired color into each portion until fully blended.
- Using a ½ teaspoon measure or mini cookie scoop with a trigger, drop small balls2 of cream cheese mints onto prepared baking sheets. Use your hands to form each mound into a ball, rolling between your palms/fingers gently until smooth and uniform. Place back onto baking sheet. Use a bit of powdered sugar on your hands if the warmth of them is melting the balls or making them too sticky.
- Dip the tines of a fork in powdered sugar and gently but firmly press down on each mint with a rocking motion to imprint lines across each mint.
- Allow mints to dry at room temperature for about 3 hours (or until dry to the touch) then chill in the refrigerator at least 2 hours before serving. Store mints in airtight containers in single layers with a sheet of wax or parchment paper between them to keep from sticking together for up to 2 weeks. Mints freeze well, up to 3 months. Thaw in the refrigerator.
- Food coloring: my preferred food coloring is AmeriColor gel food coloring.
- Ball of mints: you could even press the mixture into candy mold or silicone molds if you want to make a particular shape.
- Nutritional information: all nutritional values are approximate.