Sweet and nostalgic Cream Cheese Mints are one of our family-favorite holiday treats. And now you can make them at home! This easy candy recipe only needs 5 ingredients, and you don’t even need to turn on your stovetop. 

We love making our own holiday treats from Candied Pecans to Lemon Bars. If you’re a fan of homemade candy recipes, you will love these melt-in-your-mouth cream cheese mints.

Assorted blue, pink, green, and white cream cheese mints grouped together on a parchment-lined baking sheet.

This post may contain affiliate links. Read my disclosure policy.

Old Fashioned Cream Cheese Mints

Who else has fond memories of popping these classic, creamy mint candies into their mouths and letting them melt? If you loved old-fashioned cream cheese mints as a kid, get your stand mixer ready, because today we’re making them from scratch.

Cream cheese candies have a nostalgic, sweet peppermint flavor that, for us, conjures up thoughts of holiday charcuterie boards and Christmas dessert spreads. They are also perfect for Easter, baby showers, bridal showers, and weddings.

These cute mint candies also make the perfect homemade gift. We’ll wrap them up to give to teachers, neighbors, and friends. We especially love this recipe because there’s no fussing with temperatures or boiling involved, and you can even get the kids involved. It’s that easy!

What Are Cream Cheese Mints?

Also called wedding mints or buttermints, cream cheese mints are a creamy, melt-in-your-mouth candy. You’ll often see them shaped like little pillows in pastel colors. They’re easy to make with just 5 ingredients and great for sharing and gifting.

Colorful Cream Cheese Mints in a serving bowl

Ingredients

This recipe makes approximately 90-100 mints, but you can definitely halve the ingredients if you’d prefer a smaller batch. Below is an overview of what you’ll need to make them, with the full measurements available in the recipe card below the post.

  • Cream Cheese – You’ll want to use full-fat cream cheese for this recipe. Use the kind that comes in blocks and not the spreadable tubs.
  • Butter – I recommend using unsalted butter. Both the butter and cream cheese will need to be softened to room temperature before you start.
  • Powdered Sugar – Also called confectioner’s sugar. You’ll need about 2 pounds of powdered sugar, plus a bit extra when you’re pressing out the mints (see my tip below). 
  • Salt – I find that a pinch of fine sea salt helps to balance the sweet flavors.
  • Peppermint Extract – Make sure you’re using food-grade “pure peppermint extract“, and not essential oils. 
  • Food Coloring – This is optional. I recommend using gel food dyes to color your cream cheese mints, as a little goes a long way.
Ingredients for cream cheese mints.

Pro Tip: If you prefer to measure out your powdered sugar with a kitchen scale, 4 cups of powdered sugar is roughly equal to 1 pound.

How to Soften Cream Cheese Quickly?

We’ve all been there: You go to start a recipe that calls for room-temperature ingredients, only to realize that you forgot to take the cream cheese or butter out of the fridge ahead of time. Don’t worry, here’s how to speed-soften your cream cheese and butter if needed:

Method: First, dice the cold blocks of cream cheese and butter them up into small pieces. Cover it with a sheet of plastic wrap, and let it sit at room temperature until soft, about 20-30 minutes.

Unwrapped softened cream cheese cut into cubes.

How to Make Cream Cheese Mints

Our homemade cream cheese mints come together easily in a stand mixer. If you don’t have a mixer, however, don’t worry. It will take a bit longer and requires some elbow grease, but you can still make them with a hand-held mixer although you’ll have to switch to a firm spatula when the mixture gets too thick.

We’ll start by preparing the dough mixture for the cream cheese mints:

  1. Combine – First, beat together the butter and cream cheese, followed by two cups of powdered sugar. Once combined, add the peppermint extract. 
  2. Mix – With the mixer going, continue to add the remaining powdered sugar one spoonful at a time until everything is well incorporated. If the dough seems sticky, add more powdered sugar to reach your desired consistency. Once your dough is ready, you can choose to color your mints or get right into shaping them (see below).
Photo collage showing the process for mixing cream cheese mint dough.

Pro Tip: To prevent cracks in the dough, make sure to beat the mixture adequately, allowing the powdered sugar to really blend together with the cream cheese and peppermint extract. We beat for an extra 2 minutes once the dough is combined. The resulting mints will be creamier with a melt-in-your-mouth consistency and smoother edges.

Coloring Cream Cheese Mints 

If you’re coloring your mints, separate portions of dough into separate bowls, one for each color. Add one drop of color to each bowl, and stir it in. You can add more or even less dye depending on the shade you’re going for.

Photo collage showing the process for coloring and shaping the cream cheese mints.

Pro Tip: Gel food coloring is best, as it has a thicker consistency that won’t thin out the dough. It’s also super concentrated. Start with 1 drop at a time or even less if you’re looking for light pastel colors (use a toothpick to add a little smear of color at a time). You can always add more if you’d prefer deeper-colored mints.

Shaping the Mints

Once your dough is prepped and colored, all that’s left is to shape it into mints. This is very easy and only takes a few quick steps:

  1. Roll the Dough – Roll the dough into small balls, about one teaspoon in size (a small cookie scoop comes in handy here), and place on a parchment-lined baking sheet. Work in batches, keeping the dough covered so that it doesn’t dry out.
  2. Press – Next, dip the prongs of a fork into some powdered sugar, and gently press the tops of the rolled mints (see photos). Continue to roll out and press the remaining dough. 
  3. Dry – Once your mints are shaped, leave them to dry uncovered on the counter for about 2 hours. After this, you can keep them in the fridge, or freeze them for longer storage. See below for detailed make-ahead and storage instructions.
Rows of green, pink, and blue cream cheese mints on a parchment-lined baking sheet.

Common Questions

Can I use molds for cream cheese mints?

Yes, you can use molds to shape your cream cheese mints. This is a popular idea for weddings, bridal showers, and themed parties.

Can I use essential oil?

No, peppermint essential oil is not food-grade and should not be used.

Can I substitute the extract with peppermint oil?

You can use food-grade peppermint oil in place of peppermint extract. However, you’ll want to use less as it’s more concentrated. Add one drop at a time to taste.

Assorted blue, pink, green, and white cream cheese mints grouped together on a parchment-lined baking sheet.

Make-Ahead

Anticipating a special occasion? Cream cheese mints are an easy after-dinner treat or holiday gift that you can make ahead to either refrigerate or freeze:

  • To Refrigerate: Once they’ve dried, these homemade mints can be stored airtight in the fridge for up to one month.
  • Freezing: You can also freeze cream cheese mints for up to 6 months. Store them in an airtight container or freezer bag and thaw them in the fridge.
  • Gifting: These cream cheese mints are naturally beautiful so you can transfer them to these clear gift bags, tie the top and delight your friends, family, and neighbors.
Assorted blue, pink, green, and white cream cheese mints wrapped in small plastic baggies closed with twist-ties.

How excited are you to try these homemade cream cheese mints? Let us know how it goes in the comments and if you share this on social, don’t forget to tag me so I can see your beautiful homemade mints.

More Homemade Holiday Treats

These are the special occasion-worthy sweet treats that have become traditional for the Holidays. We can’t get enough of these nostalgic treats:

Natasha's Kitchen Cookbook

Cream Cheese Mints Recipe

4.96 from 50 votes
Author: Natasha Kravchuk
You only need 5 ingredients to make sweet and nostalgic Cream Cheese Mints. This homemade candy recipe is so easy and perfect for gifting.
Prep Time: 1 hour
Resting Time: 2 hours
Total Time: 3 hours

Ingredients 

Servings: 95 (Makes 90-100 mints)

Instructions

  • In the bowl of a stand mixer fitted with your paddle or flat beater attachment, beat together cream cheese and butter until smooth.
  • With the mixer on, add salt then add 2 cups powdered sugar and beat on medium/low speed until incorporated. Add peppermint extract and the remaining powdered sugar a heaping Tablespoon at a time, letting it incorporate between each addition and continue mixing until well blended then mix for a couple minutes longer, scraping down the bowl as needed.
  • If you are coloring the mints, divide the dough into separate bowls for each color. Stir in gel color to reach desired color. Start with 1 drop or less if a light pastel color is preferred.
  • Working with 1/4 of the dough at a time, roll the mints into balls (about 1 teaspoon or small cookie scoop each) and set them on a parchment-lined baking sheet. When rolling the dough, roll until the seams disappear so the dough is less likely to crack. Set balls on the prepared baking sheet 2 inches apart.
  • Keep the remaining dough covered as you roll so it doesn’t dry out. Once the first batch of dough is rolled, dip a fork in powdered sugar which prevents sticking and press over the top of the mints to flatten them. Repeat rolling and pressing the remaining batches of mints.
  • Let dry and rest at room temperature for at least 2 hours then transfer to an airtight container and refrigerate for up to a month or freeze for up to 6 months.

Nutrition Per Serving

50kcal Calories10g Carbs0.1g Protein1g Fat1g Saturated Fat0.04g Polyunsaturated Fat0.3g Monounsaturated Fat0.01g Trans Fat3mg Cholesterol14mg Sodium4mg Potassium10g Sugar39IU Vitamin A2mg Calcium0.01mg Iron
Nutrition Facts
Cream Cheese Mints Recipe
Amount per Serving
Calories
50
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.04
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
3
mg
1
%
Sodium
 
14
mg
1
%
Potassium
 
4
mg
0
%
Carbohydrates
 
10
g
3
%
Sugar
 
10
g
11
%
Protein
 
0.1
g
0
%
Vitamin A
 
39
IU
1
%
Calcium
 
2
mg
0
%
Iron
 
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Candy, Dessert
Cuisine: American
Keyword: candy recipes, cream cheese mints, wedding mints
Skill Level: Easy
Calories: 50

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Lila Arena
    March 22, 2024

    No video for the cream cheese mints ! I am very surprised! It doesn’t look easy to make this without showing us but they look good and delicious. I remember eating these as a kid growing up.

    Reply

    • Natashas Kitchen
      March 23, 2024

      Hi Lila, thank you for your feedback, we are slowly working our way and making videos for our recipes. I’ll keep that in mind for the future.

      Reply

  • Lynne Kern
    March 21, 2024

    Love watching you cook and bake. You always explain it really well and it looks so easy to do.

    Reply

    • NatashasKitchen.com
      March 21, 2024

      Thank you, Lynne!

      Reply

  • Jan
    February 17, 2024

    Can a mold be used with this type of mint recipie? If so; what is best way to prep the molds?

    Reply

    • NatashasKitchen.com
      February 17, 2024

      Hi Jan! I think so. I haven’t personally used a mold to test it though.

      Reply

  • Pam J Belmont.
    July 6, 2023

    Listen to this one and then I will thank you in advance for your help and advice. Cream cheese mints is my goal for my very pregnant daughter-in-law. I am excited to be able to make these for her cravings. Also, the best I can do is make sure I have the correct teacher. Sadly, I suffer from Aphasia but I know that I can make this happen for my son and his family. I will let you know how it goes in a week or so. Thanks 😊

    Reply

    • Natashas Kitchen
      July 6, 2023

      Hi Pam! I hope you all love this mint recipe!

      Reply

    • Vickie Bricksaw
      December 12, 2023

      I’ve made these and they’ve sat on the counter for about three hours and are still soft. Are they supposed to harden or do they remain soft thank you I love your recipes.

      Reply

      • Natasha
        December 12, 2023

        Hi Vickie, they should set slightly but will remain softer inside. They aren’t supposed to harden. They also should not be sticky on the outside.

        Reply

  • Marilyn E Jenkins
    June 27, 2023

    Natasha, these mints are wonderful but calorically high.
    Have you ever made any French Cream Mints? They are made with a fondant base and have no fats. I’ve been looking for a good recipe for them, a wonderful memory of childhood Christmases.

    Reply

    • NatashasKitchen.com
      June 27, 2023

      Hi Marilyn! They sound great, but I have not tried a recipe like that.

      Reply

  • Steph
    June 20, 2023

    Hello – My recipe for these mints does not have butter in the ingredients and I’ve always liked them. I’m just wondering what the butter does for the mints as far as flavor and texture?

    Thanks!
    Steph

    Reply

    • NatashasKitchen.com
      June 20, 2023

      Hi Steph! The butter helps give these a “melt in your mouth” texture.

      Reply

  • Leann
    June 2, 2023

    I’ve been making these since the 80’s and have never used butter, but it did call for 2T of cream. Going to try your recipe this time to see what I’ve been missing. They were good with just cream, for sure!

    Reply

    • Natashas Kitchen
      June 2, 2023

      I hope you love our version, Leann!

      Reply

  • Debi Jones
    April 14, 2023

    Just want to clarify: Recipe makes approx, 95 mints. 95 servings/batch. 1 mint = 1 serving, 50 calories and 10g carbs?? For one mint? I was hoping to eat a handful or so.
    This makes me incredibly sad.

    Reply

    • Natashas Kitchen
      April 15, 2023

      Hi Debi, that’s correct, it’s 40 calories per serving.

      Reply

  • kim m johnson
    April 6, 2023

    Natasha, can these be done with a pipping bag? I want to make each color and flavor with a different tip.
    Thank you

    Reply

    • NatashasKitchen.com
      April 6, 2023

      Hi Kim! You can experiment with it, but I think it may be difficult because of how thick it is. It would likely work better with a mold. Let us know how it turns out if you experiment with it.

      Reply

      • kim m johnson
        April 6, 2023

        It did not work?? It was a nightmare!!
        Thanks for getting back to me.

        Reply

        • NatashasKitchen.com
          April 6, 2023

          You’re welcome, Kim! Thank you for sharing that with us. 🙂

          Reply

    • Debi Jones
      April 14, 2023

      Try a cookie press. I make spritz cookies with mine. I bet it’ll work nicely.

      Reply

  • Lonita Bennett
    April 1, 2023

    Hi Natasha !
    Can I use other mint extracts such as spearmint or cinnamon for the cream cheese mints… Just to mix it up?!?

    Thanks… Blessings!

    Reply

    • NatashasKitchen.com
      April 1, 2023

      Hi Lonita! Yes, you can use any extract flavoring you would like to. 🙂

      Reply

    • Laura A Frillman
      April 2, 2023

      I am trying to make these and they are not mixing very well. Do I some kind of liquid?

      Reply

      • NatashasKitchen.com
        April 2, 2023

        Hi Laura! Not, it’s not needed but if your butter or cream cheese is too cold, they wouldn’t mix well or would talk longer to mix together.

        Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.