Have you ever wondered how to make cream cheese mints? These are one of my favorite things at a wedding! They so delicious why wait for a wedding? These easy to make creamy mints are a great addition to any party menu.
Cream Cheese Mints
I usually allow 2 1/2 mints per person. Some will take two and a few people might take three and some won’t eat any. People will usually take one of each design, so I don’t ever make more than three designs for a party. Also, it is a good idea to be consistent. For instance, make a shape the same color and flavor. This won’t confuse guest if they come back for seconds. They will know all the green leaves are mint flavored etc.
Ingredients for Cream Cheese Mints
- 4 oz cream cheese (room temperature)
- 1 pound (16 ounces) powdered sugar
- 1/8 – 1/4 tsp. oil of peppermint (or another flavoring -cheesecake is one of my favorites)
- gel food coloring
- granulated sugar
- flexible rubber mint molds
How to make cream cheese mints
Mix together cream cheese, flavoring, powdered sugar. Start with a 1/8 teaspoon of flavoring and then add more to desired taste. I love cheesecake flavoring! Knead (I use a food processor). The mixture will form a stiff dough. Add gel paste coloring to color the dough. I used one drop. If dough becomes sticky add in a bit more powdered sugar while kneading in coloring.
Roll into tiny balls (make a test to determine the size of the ball — each mold is a little different). Coat balls with granulated sugar.
Press ball into mold.
Immediately flip the mold over and release mint. Repeat over and over.
Makes about 5 dozen mints depending on the size of the mold.
Success tips for making cream cheese mints
- Be sure to use a gel or paste food coloring. Liquid food coloring adds too much liquid to the mixture.
- I often find after I make a couple dozen mints they start to stick in the mold. This is usually because the mixture is not cold enough and the heat from my hands has made the mold sticky. I stop, refrigerate the mixture, wash my hands and the mold in cold water. Make sure the mold is completely dry and begin again.
- For darker colored mints (like red) I have had great success not coloring the dough but instead using colored sanding sugar. This works best if you roll the ball immediately in the colored sugar so it evenly coats the ball.
- These mints freeze beautifully in an airtight container.
- Mints can also be kept in an airtight container in the refrigerator. Look at the expiration date on the cream cheese to see how long they will last.
- You can use any flavor of the professional strength flavoring. Look through the comments for ideas. Cheesecake flavoring is for sure my favorite. I also prefer spearmint or creme de menthe over peppermint. I have also had flavors like lime and they were surprisingly good.
Now for the question, everyone asks…
Can I freeze cream cheese mints?
Yes. They freeze great. Place them in an airtight container with a piece of wax paper or parchment paper between each layer. You can also place a piece of paper towel to absorb any moisture. Mints typically freeze well for up to three months (I have seen people do it longer). Take the frozen mints out of the freezer at least 30 minutes before you plan on eating them. They can also defrost overnight in the refrigertator.
Cream Cheese Mints Recipe
Try these cream cheese mints at your next special event and let me know what you think in the comments below, I love hearing from you! You can also follow me on Pinterest to see more delicious food. See what I am up to on Facebook and Instagram.
Cream Cheese Mints
Delicious mints typically found at weddings.
- 4 oz cream cheese (room temperature)
- 1 pound 16 ounces powdered sugar
- 1/8 – 1/4 tsp. oil of peppermint (or another flavoring -cheesecake is one of my favorites)
- gel food coloring
- granulated sugar
- flexible rubber mint molds
- Mix together cream cheese, flavoring, powdered sugar. Start with a 1/8 teaspoon of flavoring and then add more to desired taste. I love cheesecake flavoring! Knead (I use a food processor). The mixture will form a stiff dough. Add gel paste coloring to color the dough. I used one drop. If dough becomes sticky add in a bit more powdered sugar while kneading in coloring.
- Roll into tiny balls (make a test to determine the size of the ball — each mold is a little different). Coat balls with granulated sugar. Form cream cheese mints into balls
- Press ball into mold.
- Immediately flip mold over and release mint. Repeat over and over.
- Be sure to use a gel or paste food coloring. Liquid food coloring adds too much liquid to the mixture.
- I often find after I make a couple dozen mints they start to stick in the mold. This is usually because the mixture is not cold enough and the heat from my hands has made the mold sticky. I stop, refrigerate the mixture, wash my hands and the mold in cold water. Make sure the mold is completely dry and begin again.
- For darker colored mints (like red) I have had great success not coloring the dough but instead using colored sanding sugar. This works best if you roll the ball immediately in the colored sugar so it evenly coats the ball.
- These mints freeze beautifully in an airtight container.
- Mints can also be kept in an airtight container in the refrigerator. Look at the expiration date on the cream cheese to see how long they will last.
- You can use any flavor of the professional strength flavoring. Look through the comments for ideas. Cheesecake flavoring is for sure my favorite. I also prefer spearmint or creme de menthe over peppermint. I have also had flavors like lime and they were surprisingly good.
I even have a super yummy chocolate cream cheese mint recipe
They also make perfect Christmas tree cream cheese mints for the holidays.
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