Cream Cheese Mints

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Cream Cheese Mints bring back a flood of childhood memories for me. I remember sneaking to the dessert table more than a few times during my cousin’s wedding reception and discovering these amazing little mints.

The mints I sneaked at my cousin Helene’s wedding were sweet minty delights that melted in my mouth. I was completely obsessed at first bite. I’d never had them before and they were irresistible!

After discovering Cream Cheese Mints, I ate myself sick on them almost every time they were in reach. I got older but my inability to control myself around these mints remained.

Years later, I discovered how easy they were to make. I couldn’t believe how simple it was to make my own Cream Cheese Mints. There are just three ingredients and you can dress them up however you like.

Cream Cheese Mints - get the recipe at


Homemade Mints

Thanks to that childhood memory of gorging myself on Cream Cheese Mints at a wedding reception, these mints are what I think of as a classic wedding mint.

Homemade mints are so much easier to make than I ever imagined. Unlike many homemade candies, these mints don’t require any fancy ingredients or special equipment.

All you need to make homemade Cream Cheese Mints is a half stick or tub of cream cheese, powdered sugar and peppermint extract. That simple combination creates a creamy sweet base that’s delicious just as is or as a canvas for adding fun extras.

Feel free to play with the recipe and find your favorite way to make them. You can press them into molds, roll them in sugar, or add food coloring if desired.

If you are looking for Old Fashioned Butter Mints, check out the recipe for those too! A combo of Old Fashioned Butter Mints and Cream Cheese Mints on a dessert table or wrapped up in a jar as a party favor is what dreams are made of. 

No matter how you present, style or decorate them, Cream Cheese Mints are a delightful treat. Cool, sweet and creamy enough to dissolve on your tongue, these homemade mints are every bit as delicious as those candies I remember from childhood.

In my book, you don’t need any special occasion to make these mints. They’re just as good to nibble on for an afternoon pick-me-up or an after dinner treat as they are at a party or reception.

If you’re just delighted as I was to find out that homemade mints are not intimidating, complicated or difficult to make, I know you’ll want to play with making all kinds of variations!

These Homemade Junior Mints take this Cream Cheese Mint base and cover them in melted chocolate. They are definitely on my list for snacks to make alongside a bowl of popcorn the next time we have a movie night.

Speaking of desserts with chocolate and peppermint, be sure to give these 3 Ingredient Homemade Thin Mints a try, too. No more waiting for Girl Scout cookie season to enjoy those famous cookies!

Cream Cheese Mints Recipe

The first step to making Cream Cheese Mints is bringing your cream cheese to room temperature. Once its soft and pliable, beat the cream cheese with a handheld mixer (or in a stand mixer) until smooth and velvety.

Then add 1.5 cups of powdered sugar and a half of a teaspoon of peppermint extract and beat again to incorporate the sugar fully into the cream cheese. Be sure to measure your peppermint extract carefully! Even the slightest amount of extra mint flavor can result in accidentally making candies that taste more like toothpaste than peppermints.

Add another 1.5 cups of powdered sugar and beat one more time until well combined.

To create round mints, use your hand or a small scoop to shape the cream cheese mixture into ½ inch balls. Place the balls on a tray or cookie sheet lined with parchment paper then press each ball with a fork to flatten.

(You can also dip each ball into colored sugar or sprinkles before flattening, if you like!)

Chill your mints until ready to serve. These morsels keep well in the fridge for up to two weeks or in the freezer for two months.

If you enjoy making your own mints and candy, be sure to check out some of the other homemade treats I’ve written about.

These Homemade Almond Joys with Dark Chocolate are even better than store bought coconut candies and they put a smile on everyone’s face. I make them every year around Easter and Christmas.

Along with coconut candies, I can’t let a holiday season go by without whipping up a batch (or 12) of my 5 Minute Peppermint Bark and my Peppermint Bark Cake Balls.

If, after all that you still can’t get enough of the chocolate and peppermint combo (I know I can’t), move along to Chocolate Covered Candy Cane Marshmallows. They’re festive, easy to make and beloved by kids and grown-ups alike.

What’s your favorite kind of mint candy?

Cream Cheese Mints are super easy and fun to make! - get the recipe at

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cream cheese mints on board

Cream Cheese Mints

5 from 2 votes
Cream Cheese Mints melt in your mouth with a sweet peppermint flavor. They're an old-fashioned holiday candy recipe that is a favorite for many people.
Pin Print Review
Prep Time: 20 mins
Total Time: 20 mins
Servings: 60 mints


  • 4 ounces cream cheese room temperature
  • ½ teaspoon peppermint extract
  • 3 cups powdered sugar


  • 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 1/2" 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.


Measure peppermint extract very carefully. I never measure over the bowl! If you add even a few drops too much, the flavor will change from "mint" to "toothpaste.
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.


Calories: 30kcal · Carbohydrates: 6g · Protein: 0.1g · Fat: 1g · Saturated Fat: 0.4g · Polyunsaturated Fat: 0.03g · Monounsaturated Fat: 0.2g · Cholesterol: 2mg · Sodium: 6mg · Potassium: 3mg · Sugar: 6g · Vitamin A: 25IU · Calcium: 2mg · Iron: 0.01mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 12/5/13 – notes and photos updated 11/29/15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Patti says

    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.

  2. Vicki Bunker says

    After being frozen, Will they stick together? I was thinking they would be pretty in clear containers on a candy bar.5 stars

    • Mary says

      I have never had them stick together after freezing. I typically freeze them in layers separated by parchment or wax paper.

  3. Susan says

    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.

    • Mary Younkin says

      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.

  4. Henriette Hall says

    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 !!5 stars

  5. Wu Yanni says

    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?

    • Mary Younkin says

      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.