Have you ever wondered how to make cream cheese mints easily at home? These are one of my favorite things at a wedding! They are so delicious, why wait for a wedding?
These easy-to-make creamy melt-in-your-mouth cream cheese wedding mints are also a great addition to baby showers, graduations… any special occasion. You could even use them as a festive dessert alone or of course, served with cake!
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Here is What You Need to Know
- What Do Cream Cheese Mints Taste Like?
- How many mints should I make for a Party?
- Ingredients for Cream Cheese Mints
- How Many Cups of Powdered Sugar in a Pound?
- How to make cream cheese mints
- Success tips for making cream cheese mints
- How to Store Cream Cheese Mints
- Can I freeze cream cheese mints?
- More Cream Cheese Mint Candy Recipes
- LET’S KEEP IN TOUCH!
What Do Cream Cheese Mints Taste Like?
Cream cheese mints are so smooth and sweet, creamy and soft on the inside with a slight sugary crunch on the outside. Typically, they are flavored with peppermint, spearmint, vanilla, almond or butter flavoring. My personal favorite is cheesecake flavoring.
How many mints should I make for a Party?
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 guests if they come back for seconds. They will know all the green leaves are mint flavored etc.
Ingredients needed for Cream Cheese Mints
- 4 oz cream cheese (room temperature)
- 1 pound (16 ounces) powdered sugar (confectioners sugar)
- 1/8 – 1/4 tsp. peppermint extract (or another flavoring)
- gel food coloring
- granulated sugar
- flexible rubber mint molds
How Many Cups of Powdered Sugar in a Pound?
This actually can be a tricky question because of how differently people measure. Typically one pound of powdered sugar has 3 1/2 – 4 cups and 2 pounds of powdered sugar is roughly 7 1/2 cups. When making mints I buy the correct amount of sugar needed so I don’t have to worry about measuring. However, the goal is to create a non-sticky dough, so you can add more or less powdered sugar as needed.
How to make cream cheese mints
Okay here is everything you need to know on how to make mints!
Combine cream cheese, flavoring, and 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, but a mixer works) the mixture forming a stiff dough (like the consistency of play-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 dough into small balls (make a test to determine the size of the ball — each mold is a little different). Coat balls with granulated sugar.
Press the ball into the 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 to roll the balls in. 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.
- If you don’t have the rubber candy molds you can press the balls flat with the tines of a fork. You will still be able to make beautiful and tasty homemade mints.
How to Store Cream Cheese Mints
Store your cream cheese mints in an airtight container and keep them in the fridge. I check the date on my cream cheese to let me know how long I can expect them to last in the refrigerator.
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 up to a year). 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 refrigerator.
Try these cream cheese mints or you might call them wedding mints at your next special event and let me know what you think in the comments below, I love hearing from you! So many people have left helpful tips. Here is a printable wedding mints recipe.
Cream Cheese Mints
Ingredients
- 4 oz cream cheese room temperature
- 1 pound powdered sugar 16 ounces
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
More Cream Cheese Mint Candy Recipes
This cream cheese candy is great for a variety of occasions. Think baby shower mints, graduation mints, and holidays. All you need to find are the cream cheese mint molds. You can find flexible mint molds online. There are graduation mint molds, wedding mint molds, and really something for all celebrations.
I even have a super yummy chocolate cream cheese mint recipe the cute bunny shape makes them perfect for Easter treats.
They also make perfect Christmas tree cream cheese mints for the holidays.
More fun recipes
- Easy Deviled Eggs Recipe
- Best Cream Cheese Board Recipes
- Herb Butter Cheese Spread Recipe
- Savory Dip Recipes
- Sweet and Savory Appetizer Recipes
LET’S KEEP IN TOUCH!
I would love to keep you fully stocked with creative ideas, yummy recipes, fun crafts, and loads of free printables. Subscribe to Skip to my Lou to get new ideas delivered to your inbox. Follow me Facebook, Pinterest, Twitter, and Instagram for all my latest updates.
Diane, try http://www.sweetbakingsupply.com
I made these years ago for my sisters wedding, it is my mothers 90th b-day coming up & I’d like to make them for her, but can’t find the molds to make them.
Where can I purchase the rose & leaf mold?
I ordered some, the leaf wasn’t deep enough.
Advice is greatly appreciated!
Have you ever used Red Hot Cinnamon in your cream cheese mints?
Like a commenter below, I want to use these in favor boxes at a wedding. Since they are cream cheese, how far in advance can we put them in the boxes? How long will they last without danger if not refrigerated? It is an outdoor reception – will they get melty and mushy in the box?
Also using something like creme de menthe or wintergreen makes them tastes less like peppermint.
If you add a little butter flavoring to them it cuts the mint just a bit and takes that toothpaste flavor away.
Beccah, The recipe is for 4 ounces of cream cheese (1/2 of the block) to 1 pound (which is 16 ounces) powdered sugar. If you use the whole block of cream cheese you would use the entire 2 pounds (32 ounces) bag of powdered sugar.
I’m not sure if you can edit this old a post, but it still comes up very quickly with a search for cream cheese or wedding mints. The recipe part is confusing in that it reads “1lb 16oz” of powdered sugar – that’s 2 lbs. I thought at first that it said “1lb OR 16oz” since that’s the same thing, and my first batch was very soft because it only had half the amount of powdered sugar!
Turned out great but used 1/4 t. spearmint oil and afraid they may be a little too minty. My event is in 2 weeks and I have the mints in the freezer. Wondering if the mint flavor might mellow with time or if I should do another batch? Thanks!
Made these today. Beautiful. How hard or soft are they supposed to be? I kept them open for about 4 hours on the counter. They are molded nice but soft.
Patti,
Would you be able/willing to share your recipe?
If you ever find a recipe for French Creams, let me know. I’ve also heard them called Crystal French Creams or French Crystal Creams. The only place they still sell them is mail order from Vermont Country Store at $25 a box!! I’ve been looking for a recipe for years (I actually landed here in hopes this recipe might be similar. I’m going to try it to see!
I am not familiar with French Creams Nancy. How are they made?
Amy, I sometimes feel that way when plain peppermint is used. I like creme de menthe, wintergreen or spearmint better. Cheesecake though is my very favorite. You flavor combos sound great!
We made these in several flavors, and everyone said that while the mint was fine, it reminded them of toothpaste (that was hard to get over once someone said that!). Our favorite? We did a maple extract with some KY bourbon and another with almond. Both were great!