The BEST Cream Cheese Mints you’ll ever try! This incredibly easy recipe yields the most delicious, luscious, melt-in-your-mouth cream cheese mints around! Make them in any color you like! Perfect for Easter, baby showers, weddings, and more!
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The recipe that you guys have been asking for for YEARS! Yup, I’m super prompt like that… 🙂 Whoops! Okay so let’s get right to it. Many of you have called these cream cheese butter mints, wedding mints, baby shower mints, and it’s true, they go by many names. I have always called them cream cheese mints because in my recipe, cream cheese is the prominent ingredient.
There are lots of recipes out there for these mints that call for only 3 or 4 ounces of cream cheese. I use an entire brick. The reason? These candies will literally melt in your mouth they’re so creamy and delicious. That’s what makes them the BEST Cream Cheese Mints around!
I don’t know why, but these little balls of cream cheese goodness make me incredibly happy 🙂
We love making these cream cheese mints for Easter and Christmas, but also they are fantastic for baby showers, weddings, and just parties in general. They’re so easy to make and since you can make them ahead of time… well, let’s just say that’s awesome.
When you’re making a recipe that calls for just a few ingredients, it’s important to use high quality ingredients. I used Challenge Butter and cream cheese for this recipe because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice.
I used Challenge cream cheese for these luscious mints because it is extra creamy and delicious! As a Challenge ambassador, I love sharing their amazing, high quality products with you. I’ve been using Challenge butter forEVER and their cream cheese is just as fantastic!
I’m going to answer another question that I know is going to come up as well – do I use peppermint or mint extract in the recipe? I used mint – as in spearmint. Many of you prefer peppermint and trust me, they’re good that way too. In fact, last month when I shared the Chocolate Mint Cream Cheese Buttons, so many of you made it with peppermint extract instead of mint and said it was the best thing you’d ever had! So, bottom line, use whichever you prefer.
And while we’re on that subject… you could use ANY FLAVOR OF EXTRACT you want. Cherry, root beer, lemon, orange – any flavor you want!
Flatten the balls with the bottom of a glass dipped in powdered sugar (a shot glass works great for this!) or flatten with the tines of a fork. You can also roll into a log, and cut into little squares – like butter mints. You can also put into candy molds if you’d like – super versatile!
And then you end up with this awesomeness.
The candies need to dry to harden. So you’ll want to make at least 1 day in advance.The powdered sugar that they are rolled in will absorb into the mint – so don’t worry about the white. The cream cheese mints can be frozen or refrigerated if you’d like to make well in advance.
Trish – how did you get those pretty pastel colors? Easy! I used these Wilton gel food colors – they’re my favorite!
I hope I’ve answered most, if not all, of your questions 🙂 Let me know in the comments section if I missed anything! Enjoy!
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The BEST Cream Cheese Mints
Ingredients
- 8 oz package of Challenge cream cheese, full fat, softened
- 1/4 cup Challenge butter, softened
- 2 lbs powdered sugar
- 1 – 2 tsp mint extract
- gel food coloring
- 1/2 cup powdered sugar for rolling mints
Instructions
- Combine cream cheese and butter in a large mixing bowl and mix until smooth.
- Add 1 cup of powdered sugar and mix until smooth.
- Add the mint extract and mix until combined.
- Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
- Separate the mixture into four separate bowls, or however many different colors you want.
- Add a small amount of food color to each bowl and stir in until the color is uniform.
- Cover and refrigerate for 2 hours or until firm enough to handle. You don’t want it sticking to your hands.
- Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
- Pinch off small amounts of the dough and form into a 1-inch balls.
- Roll each ball in powdered sugar and place on prepared sheet pans.
- Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don’t want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
- Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
- Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
- Mints can be refrigerated or frozen if desired.
Video
More Easter treats!
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Disclosure: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
Carolyn V says
Made the cream cheese mints and they never hardened. I even separated them with waxed papers and put into fridge and then they still didn’t get any harder. I tried and left them out to dry and still no luck.
They taste good but stayed gooey. Will try making again someday and see what happens.
CANdi says
IS the powdered sugar sifted?
Tabitha Staubs says
My daughter made these and left them to dry but when i came home from work i noticed that my daughter made them to big and they dont have much of a taste.i want to make them a little smaller and add more of a taste but there crumbly..how can i fix these
Lindsay says
Do not use 1-2 tsp of mint!! Way too much!! I would use a half of a tsp….
Lora says
Followed the receipt to the tee. Too wet too roll. What can I do?
Trish - Mom On Timeout says
Add more powdered sugar. If it’s humid where you’re at, it could effect the consistency.
Suraj says
this is looking very delicious and i have never seen such a beautiful and colorful food
Rachel says
I used raspberry extract and they came out very good!
Trish - Mom On Timeout says
Ooooh! Raspberry would be excellent! Thanks Rachel!
MaryKay says
I rolled mine into balls and then powder sugar. I was waiting to flatten them all together…. but then decided I would go ahead and flatten half. When I tried, I noticed that they were dry and Cracking… What did I do wrong???
Mandy says
Thanks for the recipe! Worked for me!
The Mad-Capped Caterer says
Wow, what a memory blast from the past !!! I catered for fifteen years and yes, many, many weddings. We made millions of these and called them Sherbet Mints because of their color and delicate flavor. We did not use mint but just vanilla !!! Buttery and delicious ! Thanks for the memories !!!
Debbie says
Did you use mint extract or spearmint oil?
Trish - Mom On Timeout says
I used spearmint but peppermint would also work. It’s really up to you and your preference Debbie.
Lizeth says
Can you freeze them and if so how long
Shelli says
I bought some Wilton candy molds at Michael’s…my daughter wants cream cheese mints for her wedding next week. You mention in an earlier comment to roll in granulated sugar before putting in the mold. Would you recommend spraying the mold with nonstick spray? Does the granulated sugar help release the mint from the mold?
Nicole says
How many mints does this recipe make?
Shelli says
It says it yields 8 dozen.
Becky Stevens says
I cannot find Challenge cream cheese anywhere in my area. (Central Illinois). Will Philadelphia cream cheese taste as good or do you have another suggestion? Thank you