Cream Cheese Mints

Adorable cream cheese mints are the best little treat. They are melt-in-your-mouth sweet and incredibly delicious!

Cream cheese mints are popular for weddings, at baby showers, and in candy dishes. They make a sweet gift and are so yum! For more perfectly cute sweets try Chocolate Covered Strawberries, Caramel Candy, and Oreo Chocolate Mint Candy Cups.

Cream Cheese Mints in bowl

Cream Cheese Butter Mints

What do you call these mints? They go by so many different names. I’ve heard wedding mints, baby shower mints, and cream cheese mints. They are similar to butter mints, but with the addition of cream cheese they have a slightly different texture. We’ll just call them cream cheese butter mints, okay?

Since they are called so many names, they are great for many different occasions! Package them up and deliver them to friends and neighbors, bring them to book club, or leave them in a bowl on your counter.

These mints are the best little treat, and will literally melt in your mouth. They are creamy, minty, and so tasty. Did I mention this recipe is SO easy? You only need a few ingredients to whip these up, and you can use any color food coloring. I used pink this time around and they turned out beautiful! Change the color depending on the occasion/event you are making them for.

Cream Cheese butter mints ingredients mixed in bowls

How to Make Cream Cheese Mints

MIX. In a large bowl, combine cream cheese, butter, and powdered sugar. Cream together until well blended. Add in peppermint oil, one drop at a time. Color as desired or leave white.

SHAPE. Roll the dough into small balls (about ½-1 inch) and place on a cookie sheet lined with wax paper. Dip a fork into powdered sugar to coat it, and then flatten each ball with the fork. The powdered sugar will help the fork to not stick to the mint. Let the mints dry on the wax paper for about 1 hour. Then you can freeze or put them in the fridge to store.

REFRIGERATE. Let dry on wax paper for about 2 hours then freeze or refrigerate.

 

Note: Another popular method for shaping the mints is using rubber molds, or candy molds. Just pick a shape, press the mixture into the molds, let them harden, and then pop them out. You can do flowers or hearts for a wedding, and diapers or rattles for a baby shower!

how to make cream cheese mints

Tips, Tricks + sToring info

An alternative for the peppermint oil is mint extract. It will have more of a spearmint flavor instead of peppermint.

If you want to avoid mint entirely, you can actually use any other extract. Almond, cherry, orange, lemon, even root beer!

If your mint mixture is too sticky, it needs more sugar. Just add powdered sugar 1 tablespoon at a time until it stiffens up. The mixture should be pretty stiff! This helps them keep their shape at room temperature.

If you’re making mints for a party or gathering, I think it’s safe to plan on making 2-3 mints per person. Some will probably take more than one, and some won’t eat any. So 2-3 is probably safe.

 

STORE cream cheese mints in an airtight container and keep them in the fridge. Take them out when ready to have a snack or serve them to guests! These yummy little treats will last in the fridge for a couple weeks.

To save them for much later you can put them into an airtight container or a plastic zip freezer bag and FREEZE. These will stay good frozen for up to 12 months! Perfect for if you have a big event down the road, like a wedding, that you want to make these for.

Cream Cheese Wedding Mints in bowl

For more delicious candies, check out:

Cream Cheese Mints Recipe

4.75 from 12 votes
Adorable cream cheese mints are the best little treat. They are melt-in-your-mouth sweet and incredibly delicious!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10
Calories 364 kcal
Author Lil' Luna

Ingredients

  • 6 oz cream cheese softened
  • 2 TB butter softened
  • 5-5 1/4 cups confectioners sugar
  • 4 drops peppermint oil
  • any food coloring paste optional

Halved

  • 3 oz cream cheese softened
  • 1 TB butter
  • 2 3/4 confectioners sugar
  • 2 drops peppermint oil

Instructions
 

  • In a large bowl, combine cream cheese, butter, and powdered sugar. Cream together until well blended. Add in peppermint oil, one drop at a time. Color as desired or leave white.
  • Roll into small balls, and place on wax paper. Use a fork dipped in powdered sugar, to flatten each ball.
  • Let dry on wax paper for about 2 hours then freeze or refrigerate.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Making mints could never be easier. You can make them any color you want. So good and perfect for any occasion!

  2. 5 stars
    When you say “melt in your mouth” you weren’t kidding!! These are better than store bought mints! Yummy yummy yummy

  3. 5 stars
    I love minty treats. These did not dissapoint. They would be good to make green And red and make it for my annual christmas cookie plaTe.

  4. 5 stars
    I love these mints, so when I saw this recipe, I knew I had to try them! They were so creamy & delicious! I didn’t know how easy they were to make also!

  5. this sound delicious! I’m planning to make them for a ladies Tea but have a question. I know on the recipe you indicate the serving, but how many mints are considered 1 serving? is 1 mint 1 serving? Thanks for clarifying for me!

  6. I really want to make these they look delicious but why does it say
    5-5 1/4 cups confectioners sugar
    why 5-5 1/4

    1. You need 5 cups, but if it’s too sticky, then you add 1 tablespoon at a time. So, it can take up to 1/4 cup more, so it’s anywhere between 5-5 1/4 cups.

  7. 2 stars
    Though the taste is good, you could never put these out for guests without having a sticky mess within an hour of room temp. All the added sugar in the world won’t help these mints hold their shape in a bowl for very long.

    1. I am glad you like the taste. I haven’t had them get too sticky yet, but during the summer months, I could see that happening.

      1. If your mint mixture is too sticky, it needs more sugar. Just add powdered sugar 1 tablespoon at a time until it stiffens up. The mixture should be pretty stiff! This helps them keep their shape at room temperature.

  8. Make sure these are well dried then refrigerate or freeze for 1/2 hour. Dip in melted chocolate. Excellent!