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Cream Cheese Mints

Cream Cheese Mints have to be the easiest holiday candy you can possibly make. And no one can resist their minty fresh, delicate texture. They literally melt in your mouth.

Green Cream Cheese Mints in a bowl.

Just 4 Ingredients

Only a few simple ingredients are needed: cream cheese, butter, powdered sugar and peppermint extract.

How To Serve

I like to add a little food coloring to make them look seasonal, but there’s no need to add it. They’re beautiful in their natural color too.

They are perfect not only for Christmas, but Easter, Valentine’s Day, a wedding, you name it.

Cream Cheese Mints spread out on parchment paper.

Cream Cheese Mints Recipe Tip

To shape them I use a pastry bag fitted with a large star tip. The mixture is a little on the thick side so prepare to get a forearm work out piping them all out. Instead of using a pastry bag you could shape them into small balls and press them flat with a fork so that they have lines across the top.

Cream Cheese Mints in a white bowl.


Store them in an airtight container in the refrigerator for up to a week. Can be frozen for months.

I love how small and delicate these mints are and that you can have one or two to satisfy your sweet tooth and not feel like you have over-indulged.  🙂

Mints spread out on parchment paper.

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Cream Cheese Mints

Cream Cheese Mints have a melt-in-your-mouth texture and an awesome peppermint flavor.
PREP: 2 hours


  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon peppermint extract
  • 7 cups powdered sugar, sifted
  • 3 to 4 drops food coloring, optional


  • Place cream cheese and butter in a mixing bowl. Beat until smooth.
  • Beat in peppermint extract.
  • Beat in 1 cup powdered sugar.
  • Add remaining powdered sugar 2 cups at a time. Beat until smooth.
  • Mix in food coloring if using.
  • Transfer to a pastry bag with a large star tip.
  • Pipe onto a parchment paper lined baking sheet.
  • Let sit on counter for 1 hour and then place in freezer to harden.


Store in an airtight container in the refrigerator for up to a week or freeze for later.


Calories: 263kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: American
Keyword: candy, Christmas, Easter

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Originally posted December 6, 2015.

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31 thoughts on “Cream Cheese Mints”

  1. I made them let them dry hard then I dip them in chocolate and the insides end up softening up and they are a yummy bun-bun treat

  2. Wanda E Henley

    I made these for Christmas and we just loved them. Has anybody had any problem with them hardening? I followed the recipe and they never did get really firm like I wanted. I put them in the refrigerator later in a candy dish and they got more firm, but does this sound normal for them to be soft when they are finished?

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