Cream Cheese Mints Recipe – Easiest Recipe

Cream Cheese Mints Recipe – Easiest Recipe: These seem to be everyone’s favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.

Cream Cheese Mints Recipe – Easiest Recipe 


  • 1 (3 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 3 cups confectioners’ sugar
  • 2 drops peppermint oil
  • 1 drop any color food coloring paste


  1. In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

  2. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Nutrition Facts
Servings Per Recipe 16
Calories 112
% Daily Value *
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 8mg 3%
Sodium 21mg 1%
Total Carbohydrate 23g 8%
Total Sugars 22g
Protein 0g
Calcium 5mg 0%
Iron 0mg 1%
Potassium 7mg 0%


Be sure to use brick-style cream cheese (as shown in photo in post) and not the spreadable kind that comes in a tub.

To Make Into Molds

If you’d like you can make these mints into just about any shape you’d like using molds. To do so, roll a bit of the dough into a ball, roll that thoroughly through granulated (not powdered) sugar, and press it firmly into your mold. Invert the mold and pop out your adorably shaped cream cheese mint!

Tips from Expert:

He made about 500 of these for a wedding reception. Talk about yum-yum-yummy! HIGHLY RECOMMENDED!! My tips:

  1. Use 4 oz. cream cheese instead of 3
  2. Use 1/2 tsp. peppermint oil, and use 5 drops food coloring (that made about 100 mints)
  3. He mixed all ingredients (except powdered sugar) with mixer
  4. Then added the powdered sugar and mixed by hand.
  5. He tore off little nibblets of the dough, tossed in granulated sugar, and pressed into candy molds.
  6. To allow mints to set up, I dried them on a cookie sheet, lined with waxed-paper (also, it helps to sprinkle granulated sugared all over the waxed-paper to keep mints from sticking) for about 2 hours
  7. Then transferred to freezer in sealed containers. Thawed in fridge the day before serving. Turned out better than any mints I’ve ever had!
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22 thoughts on “Cream Cheese Mints Recipe – Easiest Recipe”

    • Hello Mellissia

      You can use food-grade peppermint oil in place of peppermint extract. However, you’ll want to use less as it’s more concentrated.
      Add one drop at a time to taste.

  1. My question didn’t go in response to the right comment? Someone said they used raspberry and I asked oil, extract or fresh mashed and how much?


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