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Cream Cheese Mints are a creamy, melt-in-your-mouth, old-fashioned mint and I can’t walk past a plate of them without popping one into my mouth. It doesn’t hurt that they’re one of the easiest candies to make!
My love of these mints goes all the way back to childhood. But, I was an adult before I learned that you could make them at home. Unlike many homemade candies, cream cheese mints and old-fashioned butter mints don’t require any fancy ingredients, special equipment, or careful temperature control. So, when the holidays arrive, you can bet that these mints appear on cookie trays at our house.
Cream Cheese Mints
This recipe brings back a flood of memories for me. I remember sneaking to the dessert table more than a few times during my cousin’s wedding reception when I was a little girl and discovering these amazing little mints.
They were sweet and minty, and it felt like magic the way that they just melted into that smooth and creamy consistency that I love. I’m pretty darn proud to say that this recipe for cream cheese mints recreates that same unforgettable memory.
Recreated these that my grandmother always made for everyone’s weddings and showers for my Mother’s 90th birthday party!!! So happy this recipe is still around!!!
Ingredients and Substitutions
Cream Cheese – This one is non-negotiable, friends. Cream cheese creates the creamy, rich base for these mints.
Powdered Sugar – Powdered sugar disappears smoothly into the cream cheese, contrasting beautifully with its subtle tanginess.
Peppermint Extract – You’ll need pure peppermint extract for the perfect minty flavor. This is the peppermint flavor associated with candies and most mint flavors. You can substitute with a mint extract blend, but absolutely do not use pure spearmint extract.
Notes on Equipment
- Electric mixer
- Mixing bowl
- Measuring cups and spoons
- Baking sheet or tray
- Parchment paper
- Tiny cookie scoop – an extra small 1 teaspoon cookie scoop is priceless when making these mints. It helps portion out the perfect amount each time for rolling these candies.
- Fork
How to Make Cream Cheese Mints
Warming the Cream Cheese: To start, you’ll need cream cheese that is room temperature. So, set out the cream cheese and allow it to come to room temperature before you begin this recipe.
Mixing: I use an electric mixer to beat the cream cheese until smooth.
Adding Ingredients: We’re going to add the peppermint extract and half of the powdered sugar and beat again until fully incorporated.
Adding Remaining Sugar: Add the remaining powdered sugar and beat once more.
Adjusting Consistency: If the mixture is too dry and crumbles when you press it together instead of being moldable, you can slowly add water, just a few drops at a time, to the mixture until it has the right consistency.
Lining the Tray: Line a tray with parchment paper.
Shaping the Candy: I wear gloves when shaping the candies into small 1/2″ balls. You can skip them, but I find that disposable gloves are worth it.
Pressing Flat: After shaping the mints, you need to press each of them flat with a fork until there’s a faint indentation in the surface. This creates the classic cream cheese mint shape.
Serving: Pop the mints into the fridge until ready to serve, then set them out and watch them disappear!
Expert Tip
The consistency of these mints is pretty forgiving, but you do have to be careful when adding water to adjust them. If your mints are too dry, I just add a drop or two of water at a time and remix. If you add a splash, you’re likely to end up with the opposite problem, which is candies that are too loose and won’t hold shape. That’s a lot more work to fix. So, go slow!
Mix at Room Temp – You can beat cream cheese that is cold, but it’s going to take longer. When it hasn’t softened, it can break into tiny flecks that are difficult to fully incorporate. And that means you can end up with unsweetened moments of plain cream cheese in your mints.
Measure with Care – I never measure peppermint extract over the mixing bowl, always off to the side. Because just a drop or two more than needed and your lovely mint flavor can turn into”toothpaste” real quick. Taste the candy mixture after adding it and use caution before deciding to add any more.
Small Is Best – I think impatience has to be my biggest downfall when it comes to making candies. Once you’ve measured out dozens of tiny mints, it can be tempting to let the size creep up a bit to speed things along. This is why I use a tiny cookie scoop for measuring each mint. This keeps them a uniform size.
Serving Suggestions
If I’m putting together a dessert table, I’ll add a pan of cosmic brownies or a plate of chocolate chip pudding cookies next to a bowl of these mints, so there is something chewy and fabulously chocolate and rich sitting next to something that melts and is minty cool.
Come December, a batch of peppermint marshmallow fudge next to them doubles down on the mint. And, that’s exactly the kind of holiday theme I want.
Make Ahead & Storage
Make Ahead: Yes! You can freeze these mints, and they’ll keep well for the holiday season. I’ll typically make a double batch and then freeze them in separate baggies, so that I can easily have some on hand when hosting.
How to Store: These mints can be stored in the refrigerator in an airtight container for up to a week, and will keep well in the freezer for a month or two.
More Candy Recipes
- Homemade Butter Mints
- Chocolate Covered Butter Toffee
- Easy Microwave Peanut Brittle
- Perfect Homemade Marshmallows {made without corn syrup}
Frequently Asked Questions
That depends on how much is “too much”. A slight amount more than necessary can typically be saved by adding a tablespoon of powdered sugar at a time and beating the mixture again to combine. But, if it was a LOT of water, you may have to choose between increasing the other ingredients proportionally, or just starting over.
It’ll take longer, but you can certainly mash the cream cheese with a fork or a sturdy whisk, gradually incorporating sugar, until mixed.
Absolutely! You can make treats that feature other flavors, not just peppermint. Just add a little bit at a time to find the right amount of flavor so that it doesn’t become overpowering.
Cream Cheese Mints
Ingredients
- 4 ounces cream cheese room temperature
- ½ teaspoon peppermint extract
- 3 cups powdered sugar
Instructions
- Beat the cream cheese with a mixer until smooth. Add the peppermint extract and half of the powdered sugar. Beat to combine.
- Add the remaining powdered sugar and beat again until well combined. If the mixture is too dry and crumbly to press together, add just a half teaspoon of water to the bowl. Beat again and repeat ONLY as needed, taking care to add the tiniest bit of water possible.
- Use your hand to shape into small ½" balls and place them on parchment-lined tray. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/5/13 – notes and photos updated 9/17/26}
I am so glad that I discovered your wonderful recipe! They look so delicious and easy. Thanks for sharing.
Made these today & dipped them in chocolate. Tasted just like a peppermint patty!
Can these be frozen?
yes, they freeze well.
How long can the mints be kept frozen prior to an event?
Thanks!
I wonder if you could make these using other flavors. My family does not like mint
Yes, they’re great with different extracts.
Could I leave these out to air dry so I don’t have to keep them in the fridge, I’m afraid they’ll get too soft to serve at my shower.
Cream Cheese Mints actually firm up a bit in the fridge, unlike Old Fashioned Butter Mints which benefit from drying in the open air.
After being frozen, Will they stick together? I was thinking they would be pretty in clear containers on a candy bar.
I have never had them stick together after freezing. I typically freeze them in layers separated by parchment or wax paper.
My mom made these every Christmas. After rolling them, she would put a walnut on the top and pressing it down.. It wasn’t Christmas without her walnut creams as she called them. She died in March so I want to keep her traditions going.
I love the walnut idea, Susan. And I especially love that you have such a sweet memory with your mama. I’m sorry for your loss. I’m wishing you a lovely Christmas.
At this rate, NONE of your easy recipes ( mints, fudge, etc…) will ever make it to the freezer for
Christmas gifts. Though, they can be found around my waist !!
haha, I love this, Henny. I’m glad that you’re enjoying them all!
If I use other extracts, how much should l use? You said somewhere in this blog that peppermint is more potent, I think. And can l replace the sugar with cocoa powder?If yes, how much?
I can’t speak to exact amounts here, as I haven’t played with that myself. You definitely don’t want to replace the sugar with unsweetened cocoa powder, but you may be able to add some here. Again, I haven’t tried that myself.
Hello. Can I use Lorrn Oils Creme de menth instead of peppermint extract?
Thank you.
I’m never tried that, Sherri.
Can I use a flavoring other than peppermint for the cream cheese candies?
Yes, you could use other flavorings and extracts.
I followed the recipe exactly and it was too runny(?) that I couldn’t form the balls to flatten. I added more powdered sugar but it wouldn’t thicken up. It made really good frosting though!
Hi, Michelle! I’m glad you were able to repurpose the recipe, and that you still enjoyed the result. Sorry the mints didn’t turn out as you’d anticipated; did you make any changes to the ingredients/prepping process?
Could I use a sugar substitute for the powdered sugar? If so, Which one would be suggested?
The only sugar substitutes I’ve tried are Swerve and Wholesome Yum’s powdered sugar substitute. They will work for this recipe.
Recreated these that my grandmother always made for everyone’s weddings and showers for my Mother’s 90th birthday party!!! So happy this recipe is still around!!!
I’m so happy they made you smile. Cindy!
I wanted to use a mold for my mints but I couldn’t get the mints out of the molds. What can I do to keep them from sticking? The dough is soft and smooth.
You can add a little more powdered sugar or roll the little mint balls in granulated white sugar before pressing them into a mold.
mine are runny…. any suggestions
I’m guessing they either were too warm or needed additional powdered sugar.
I put them in the fridge after shaping them. They were sticky. Are they supposed to be left out to dry? They taste great though!
They shouldn’t be sticky, Dawn. The summer temp / humidity may be affecting them, so they may have needed a bit more sugar for the desired consistency. I’m glad they’re still delicious and keeping them in the fridge should help with that.