Cream Cheese Mints

Sweet Cream Cheese Mints are the best little treat. They are melt-in-your-mouth sweet and incredibly delicious!

Cream Cheese Mints are popular for graduations, weddings, baby showers, and candy dishes during Christmas and Easter. They make a sweet gift and are so yum! For more perfectly cute sweets, try Chocolate Covered Strawberries and Caramel Candy.

Pink Cream Cheese Mints piled in a 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.

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 homemade 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 up these homemade Cream Cheese Mints, and you can use any color of food coloring. I used pink this time around, and they turned out beautifully! Change the color depending on the occasion/event.

How to Make Cream Cheese Mints

MIX. In a large bowl of a stand mixer, 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 baking sheet lined with wax or parchment paper. Dip a fork into powdered sugar to coat it, then flatten each ball with the tines of a fork. The confectioner’s sugar will help the fork to not stick to the mint.

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

recipe Tips

Sticky mints. 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, similar to play dough. This helps them keep their shape at room temperature.

How much to make. 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.

Pressing cream cheese mints with a fork to shape.


Colors: Should you wish to create different colors out of one batch, simply divide the dough into the desired number of colors you wish to use. Wrap each portion with plastic wrap so that it doesn’t dry out.

For each portion: add 1-2 drops of the desired color and work it evenly through the dough. At this point, you can shape the mints or rewrap them with plastic to shape later. 

  • Due to the white base, these mints are usually made in pastel colors. If you are wanting a deeper color, you will need to add more food coloring. I suggest using gel food coloring as too much liquid food coloring can change the consistency of the dough.

Shapes: I love the look of the mints pressed with a fork, and usually make them this way.

  • I have also used my piping set to pipe out a Hershey Kiss shape. Since this is a thicker dough, you’ll need to use the larger piping tips.
  • One other way to shape these is to roll them out to an even thickness and use mini cookie cutters to stamp out shapes, similar to sugar cookies.

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

If you want to avoid mint entirely, use any other extract. A simple vanilla extract or almond, cherry, orange, lemon, or even root beer extract will all work! Be sure to add the extract in slowly, and taste as you go so that you don’t over-flavor the mints.

Cream cheese mints recipe process image.

Storing info

STORE at room temperature in an airtight container. If your kitchen is cool, keep them at room temperature, be sure to separate layers with wax paper.

STORE in the fridge. I like to keep them in the refrigerator. 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 of weeks.

FREEZE in an airtight container or a plastic zip freezer bag. These will stay good frozen for up to 12 months! Perfect for if you have a big event down the road, like a wedding!

Pink Cream Cheese Wedding Mints piled in a bowl.

For more delicious candies:

Cream Cheese Mints Recipe

4.82 from 32 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


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


  • 3 oz cream cheese softened
  • 1 tablespoons butter
  • 2 3/4 powdered sugar
  • 2 drops peppermint oil


  • 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.


Peppermint oil is found in the baking/cooking section of the grocery store. Do not use essential oil peppermint. 

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About Kristyn

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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Recipe Rating


  1. 5 stars
    Easy and beautiful mints! This recipe made 96 1-inch rounds. They are perfect! I also substituted neufchatel cheese which I wasn’t sure would work. Regarding questions about the stickiness. Add enough sugar so that it can be kneaded like bread dough. I am so pleased with your recipe and my results!

  2. I think tbe powered sugar amount is missing from the recipe list? I’m guessing it is cups, but would like to be sure.

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