These old-fashioned Cream Cheese Mints are soft, creamy little candies with a fresh peppermint flavor. They are easy to make without cooking, and you can tint them in pretty colors for weddings, showers, holidays, or any celebration.

cream cheese minutes in pastel colors on a plate.

So simple to make. Smooth, creamy texture and the peppermint wasn’t overwhelming. I’ll put these on my must make holiday list from here on out.

Leslie

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Why I Still Love These Old Fashioned Mints

Cream cheese mints are sometimes called wedding mints because they have been served at weddings, bridal showers, baby showers, and family celebrations for generations. I have a soft spot for simple old-fashioned recipes like this, especially when they still feel right at home on a celebration table today. Of course, you do not need a special occasion to make them. Their soft, creamy centers and fresh peppermint flavor make them lovely for holidays or whenever you feel like making a colorful homemade candy.

Once the powdered sugar is mixed in, I pinch off a small piece of dough and roll it between my palms. It should feel soft and smooth, almost like modeling clay, without sticking to my hands. It should also hold a clear pattern when pressed with a fork. If it is still sticky, I add more powdered sugar ¼ cup at a time, because adding too much at once can make the mints dry and crumbly.

For pastel colors, I dip a clean toothpick into the gel coloring and swipe it through the dough. A tiny amount goes a long way, and I would much rather add another swipe than accidentally turn my pale pink mints bright red!

a plate of cream cheese mints in pastel colors.

Ingredients for Cream Cheese Mints

The ingredients needed to make this cream cheese mints recipe

Complete list of ingredients and amounts can be found in the recipe card below.

Cream cheese: Use full-fat brick-style cream cheese rather than spreadable cream cheese from a tub. Let it soften at room temperature before mixing.
Powdered sugar: I use one full two-pound bag, then add a little more only if the dough remains sticky.
Butter: Just a tablespoon of unsalted butter adds richness and gives the mints a softer texture.
Pure vanilla extract: This enhances the flavor of the mint just enough and adds a lovely warmth.
Peppermint extract: I use peppermint extract to give these mints their classic cool flavor. Mint and spearmint extracts have different flavors, so I do not recommend substituting them here. Peppermint extract is concentrated, so measure it carefully.
Food coloring: Gel food coloring in your favorite colors makes the cream cheese mints festive and fun.

How to Make Cream Cheese Mints

Here is a quick overview of the process. You will find the complete instructions in the recipe card below.

cream cheese and sugar mixture for cream cheese mints in a mixing bowl.

cream cheese mint batter in separate bowls with gel food coloring added to make pastel colors.

the batter for mints in separate bowls, colored pink, green, and yellow.

Make the dough: Beat the softened cream cheese and butter with the extracts, then gradually mix in the powdered sugar. The finished dough should feel soft and smooth without sticking to your hands.
Color and shape: Divide the dough between bowls and tint each portion with gel food coloring. Roll the dough into small balls and press each one gently with a fork to create the classic pattern.
Let the mints set: Leave the shaped mints at room temperature for about 2 hours. Once dry and firm enough to handle, transfer them to an airtight container and refrigerate.

using a fork to press cream cheese mints

cream cheese mints on a parchment lined sheet

Recipe Tips

For clean fork marks: Dip the fork lightly in powdered sugar if it begins sticking to the mints.
For an even yield: Use a teaspoon or small cookie scoop so the mints are similar in size. One batch makes approximately 150 mints, depending on their size.
Make gifts or favors by adding a few mints to cellophane bags and tying the bags with festive ribbons.

closeup of pastel cream cheese mints. One has a bite taken to show the fluffy inside.

Storing Tips

Store the dried mints in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between the layers to prevent sticking. Freeze them in a freezer-safe container for up to 3 months, then thaw them in the refrigerator before serving.

Recipe FAQs

Can I Double the Recipe?

One batch makes approximately 150 mints, so it is already quite large. If you need more, I recommend making separate batches rather than doubling everything in one bowl. The dough becomes very thick as the powdered sugar is added, and a double batch may be too much for some mixers. The exact yield will depend on the size of your mints.

Can Cream Cheese Mints Be Made in Molds?

Lightly dust the mold with powdered sugar, or roll each portion of dough in granulated sugar before pressing it into the mold. Turn the mold over and gently release the mint immediately, then place it on parchment paper to dry.

If you’re looking for another recipe that is perfect for a wedding shower, try my pretty Flower Cupcakes, Italian Wedding Cookies, or Raspberry Sorbet Bellinis.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.96 from 24 votes

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Cream Cheese Mints

Prep Time: 1

Resting time: 2

Total Time: 3

Author: Diana

Print Rate Recipe

These old-fashioned Cream Cheese Mints are soft, creamy peppermint candies that are easy to make without cooking. Tint them with gel coloring and shape them with a fork for weddings, showers, holidays, or parties.

150 mints

Equipment

Mixing Bowl
Electric Hand mixer or Stand mixer
Baking sheet
Parchment paper
Fork

Ingredients

▢ 8 ounces (225 g) full-fat cream cheese
▢ 1 tablespoon (14 g) unsalted butter softened
▢ ½ teaspoon pure vanilla extract
▢ 1 ½ teaspoons peppermint extract
▢ 2 pounds (907 g) powdered sugar about 7½ cups, plus more as needed
▢ Gel food coloring as needed

Instructions

In a large mixing bowl, beat the cream cheese and softened butter until smooth. Mix in the vanilla and peppermint extracts.
Gradually add the powdered sugar, mixing until a thick dough forms.
Roll a small piece between your palms to test it, adding more powdered sugar ¼ cup at a time if it remains sticky.
Divide the dough between bowls and add gel coloring with a toothpick. Mix until evenly colored.
Portion the dough with a teaspoon or small cookie scoop. Roll each portion into a smooth ball and place it on a parchment-lined baking sheet.
Press each ball gently with a fork. Leave the mints at room temperature for 2 hours to dry, then refrigerate them in an airtight container.

Notes:

Cream cheese: Use full-fat brick-style cream cheese rather than spreadable cream cheese from a tub. Let it soften before mixing so the dough comes together smoothly.
Dough consistency: The dough should feel soft and smooth without sticking to your hands. If it remains sticky after adding the two pound bag of powdered sugar, mix in more powdered sugar ¼ cup at a time.
Food coloring: Gel coloring works best because it adds color without adding extra liquid. Use a toothpick to add a small amount at a time, especially when making pastel mints.
Shaping: If the fork begins sticking to the dough, dip the tines lightly in powdered sugar before pressing the next mint.
Yield: One batch makes approximately 150 mints. The exact number will depend on how large you make them.
Storing: Store the dried mints in an airtight container in the refrigerator for up to 2 weeks, with parchment paper between the layers.
Freezing: Freeze the mints in a freezer-safe container for up to 3 months. Thaw them in the refrigerator before serving.

Nutrition Information

Serving: 1mint candy, Calories: 30kcal, Carbohydrates: 6g, Protein: 0.1g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 5mg, Potassium: 2mg, Sugar: 6g, Vitamin A: 23IU, Calcium: 2mg, Iron: 0.01mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.