BitySilky cream cheese, cool peppermint, and sugar-dusted bliss, these cozy little cream cheese mints melt in your mouth like a dream. With just cream cheese, powdered sugar, and a dash of peppermint, they’re the kind of treat you start making “just to test” and somehow end up with five trays. They smell like Christmas morning and taste like the chill of winter tucked into a pillow of sugar.
So here’s the thing. These cream cheese mints really aren’t complicated at all, no baking, barely any mess, and they feel fancy without trying too hard. You mix, you squish, and before you know it, your kitchen smells like a candy shop run by a grandmother with excellent taste. They’re a perfect little nibble for baby showers, tea parties, or honestly, just a slow Tuesday when your snack shelf looks bleak.
Quick Breakdown
Why You’ll Love these Cream Cheese Mints
Honestly, there’s just something nostalgic and oddly satisfying about making these. You’ll only need a few ingredients and a little patience (these guys need to “air dry,” like tiny spa-goers).
- No-bake situation: Which means no oven to preheat, no timers to set, and absolutely no “did I burn them again?” moments.
- Easy on the wallet: Everything you need likely lives in your pantry or fridge right now, quietly waiting for this moment.
- Customizable colors: Go wild with pastel swirls or stick to classic white; your inner candy artist gets to play here.
- Freezer-friendly for days: You can make a big batch, forget about them for a month, and still impress guests with “homemade mints.”
- Smooth, creamy texture: They melt on your tongue like little pillows of frosted bliss. It’s kinda addictive.
- Fresh peppermint pop: Not toothpaste-like, I promise, it’s more cool breeze on a snowy day energy.
Ingredient Notes
Let’s run through the sweet ensemble of goodies you’ve got going here, shall we? Only a handful, but they all matter.
- Cream cheese: Make sure it’s softened. This is our creamy, dreamy base. It gives the mints that signature melt-in-your-mouth tang (plus a silky texture you really don’t want to skip).
- Powdered sugar: Use the full two pounds. Yes, that much. This isn’t the time to eyeball it or sub in granulated. Powdered sugar is what turns the cream cheese into dough instead of soup.
- Peppermint extract: Just a half teaspoon (trust me on this one). Any more and things can veer dangerously into “festive toothpaste” territory.
- Gel food coloring: Totally optional, but oh-so-fun. Go light, you want a tint, not full neon. I like pastel pink or mint green, because on-brand.
- Granulated sugar (for coating): This gives each mint a lovely sparkle and keeps them from sticking together during the drying stage.
How To Make These Cream Cheese Mints
Once your cream cheese softens and your mixer is ready to go, the rest is basically a sweet little ballet of mixing, rolling, and pretending you’re a retro candy maker.
- Prep the scene: Line a baking sheet with parchment paper and clear yourself some counter space; you’ll want room to roll these out. I find it helpful to keep a tiny bowl of sugar nearby for rolling as I go.
- Beat that cream cheese: Toss your softened cream cheese into a mixing bowl and turn the mixer on medium. Let it whip until it’s completely smooth with no sneaky lumps left behind.
- Add peppermint extract: Pour in the peppermint and give it a quick mix. Stand close and inhale, it smells like holiday magic.
- Bring in the sugar: Gradually (and I mean gradually) add the powdered sugar, 1 to 2 cups at a time. Mix well between additions. Scrape the bowl often so you don’t end up with dry corners or clumpy middles. By the end, you’ll have a stiff, doughy texture, almost like fancy Play-Doh.
- Add color (if using): If you’re going the colorful route, add a tiny dot of gel food coloring. Like, seriously tiny. Knead it in with your hands or a spoon until you get that uniformly dreamy hue.
- Make the mints: Pinch off teaspoon-sized bits and roll them into balls. Drop each ball into granulated sugar and roll around to coat in a sparkly, frosty layer.
- Create crisscrosses: Line ’em up on your parchment-lined tray and gently press down with a fork to flatten and make that crisscross pattern. If the fork sticks, give it a sugar dip too.
- Let them rest: Leave them out at room temperature for 2 to 4 hours until they feel dry and firm. Or, if you’re feeling impatient (been there), pop them in the fridge to speed things up.
Storage Options
So here’s the smooth part: cream cheese mints are champs at sticking around. Just make sure they’re fully set before packing them away. Once dry, store them in an airtight container at room temperature if you’ll eat them within a few days (but I bet they vanish sooner).
For longer storage? The fridge works like a charm. Use a container with parchment between layers so they don’t glue themselves together. You can even stack them if you separate the layers with something non-stick.
And yes, you can 100% freeze them. Lay them out on a baking sheet, freeze till solid, then transfer to a zip-top bag or sealed container. They’ll keep beautifully for up to 3 months. No need to thaw for hours either, just let them rest on a plate for about 15 minutes, and they’re back in smooth, minty business.
Variations and Substitutions
Once you’ve got the base down, there’s a whole world of tiny, minty experimenting ahead.
- Different extracts: Swap peppermint for almond, lemon, or vanilla extract for a flavor twist that still keeps things mellow and classy.
- Natural coloring: Want to skip gel coloring? Beet or spinach powder (weird, I know) gives a soft, natural tint without tasting like a salad.
- Shape magic: Use small silicone molds or gently flatten with your thumb instead of a fork for a smooth, artisanal vibe.
- Coating swaps: Roll in crushed candies (like soft mints or candy canes) instead of sugar for extra crunch and shimmer.
- Non-dairy cream cheese: There are great vegan cream cheeses out there if you or your guests go dairy-free. Just aim for one that’s stable and not too tangy.
What to Serve with Cream Cheese Mints
Once you’ve got a petite mountain of these mints ready to go, it’s time to set the scene. Here’s what plays well next to them on the table.
- One of my favorite match-ups? A snack tray with fresh berries, a few delicate cookies, and warm tea or coffee. The mints add that sweet, cooling contrast that makes everything else pop a little extra.
- If you’re going for a cozy little brunch spread or baby shower snack board, tuck these between mini scones and tiny sandwiches. They’re the sneaky treat that guests will hoard in napkins for later.
- Around the holidays, they’re amazing tucked onto cookie platters and dessert tables. Next to something rich and melty like these French onion stuffed potatoes? Surprisingly fun.
- Planning on gifting? Nestle these into a tin with a sheet of wax paper and a handwritten label. They’re cute, they travel well, and they say, “I did a thing, and it smells like peppermint.”
Frequently Asked Questions
How long do cream cheese mints stay fresh?
Once they’ve dried and set, cream cheese mints can last for about 2 weeks in an airtight container in the fridge. Want to go longer? Toss them in the freezer, and they’ll be good for a solid 2 to 3 months. Just let them thaw for about 15 minutes at room temp before serving so the texture goes back to dreamy instead of icy.
Can I use liquid food coloring instead of gel?
You definitely can, but go easy. Liquid food coloring adds moisture, which can mess with the texture of the dough. If you’re using it, start with one drop, see how the color spreads, then add more only if needed. Just know the end result might be softer, so you may need to add a little extra sugar to firm it back up.
Do I have to use peppermint extract?
Nope! Peppermint’s classic, but it’s totally fine to swap in vanilla, almond, or even lemon if that’s more your vibe. Just keep in mind that different extracts can vary wildly in intensity. Start small, taste the dough as you go, and work up if needed.
Why is my dough sticky and hard to roll?
Sounds like it needs more powdered sugar. The dough should be firm and smooth, not wet or sticky. Sift in a bit more powdered sugar, a half cup at a time, mixing as you go. Also, make sure your cream cheese wasn’t too warm. If needed, chill the dough for 15 minutes, then try again, it should be much easier to roll and shape.
Cream Cheese Mints
Equipment
- Electric Mixer
- Mixing bowl
- Parchment paper
- Baking sheet
Ingredients
Base Ingredients
- 8 oz cream cheese softened
- 2 pounds powdered sugar
- 1/2 tsp peppermint extract
Optional
- gel food coloring for desired color; pastel pink or mint green suggested
- granulated sugar for coating and rolling
Instructions
- Line a baking sheet with parchment paper and set aside. Place a small bowl of granulated sugar nearby for coating the mints.
- Add softened cream cheese to a mixing bowl. Using an electric mixer on medium speed, beat until completely smooth and creamy, with no lumps.
- Mix in the peppermint extract until evenly incorporated. Take a moment to enjoy the fresh aroma.
- Gradually add the powdered sugar, 1 to 2 cups at a time, beating well and scraping down the bowl between additions. The dough will become stiff and play-dough-like.
- If coloring, knead a small dot of gel food coloring into the dough (use gloves if needed) until the color is evenly distributed—go light for a pastel effect.
- Pinch off teaspoon-sized portions of the dough and roll into balls. Roll each ball in granulated sugar to coat.
- Place the sugar-coated balls on the parchment-lined baking sheet. Press each gently with a fork to flatten and create a crisscross pattern (dip fork in sugar if it sticks).
- Let the mints air dry at room temperature for 2–4 hours, or until dry and firm to the touch. For faster results, chill in the refrigerator.
- Store in an airtight container, layered with parchment, at room temperature for up to 5 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.
Notes
Variations: Try different extracts (almond, lemon, vanilla), natural coloring, or shaping in silicone molds. Roll in crushed candy instead of sugar for extra crunch.
