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!
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Holly,
I had the same problem with the recipe not setting up. I can’t help but wonder if the author had adjusted the size of the recipe and didn’t add the sugar amount correctly. My first effort with this recipe only started to set up like the photos once the powdered sugar amount was doubled.
Good luck!
My Mom used to make these with oil of wintergreen, colored pink like Canada mints. Delicious!
My mother, and now I, always use almond and vanilla extract combined… Always a crowd pleaser!
I have made these before and I always use coconut flavoring—absolutely delicious and extremely addictive!!!! 😉
I made these last night and they didnt set up. Do i just need to add more powdered sugar??? I used 8 oz. cream cheese and a whole bag of powdered sugar. I used a slicone mold (gingerbread people) and they crack and dont want to come out of the mold. Any Suggestions???
My mother made these mints when I was a child, I made them with my kids when they were little and tonight I will be making them with my 4 and 5-year-old grand daughters. Can’t believe I still have all the molds.
My Grandma and Mom used to make these for family weddings! They used Peppermint Oil.
If wrapped tightly with no air, about three months.
That first picture almost had me in tears. My Memaw used to make these. She had the exact same rubber molds. I remember helping her make them, getting out the rubber molds, picking out flavors, picking out what colors to use with each flavor, oh the memories!
How long can these mints be frozen? I am making some for my nieces’ wedding and can’t wait until the last minute.
I was wondering if you could tell me where you get the cheesecake flavoring at?
After these are made, do they have to be kept in refrigeration? I’m thinking of putting them in little confection boxes for wedding favors.
My recipe calls for 3 oz. softened cream cheese, 2 1/2 cups powdered sugar and I use 1/2 tsp. butter flavoring. This works well. I just made some this weekend.
I tried making these per the above directions. The dough was more like frosting than a dough. Any clue?
Thank you for providing photos of these lovely mints. My Mom made them for wedding/baby showers and it was fun to learn to make them with her. Currently I am making mints for my niece and nephew’s graduation party the month of May in lavender roses (raspberry flavor), soft yellow roses (banana flavor), rose-colored roses (strawberry flavor), light orange roses (hopefully orange sherbet flavor), and green (peppermint) leaves. I will use a combination of vanilla and peppermint because mint tends to be a bit strong. The mints will be next to a graduation cake. As stated previous, be sure to roll in granulated sugar before placing in mold to achieve the accurate shape. Beautiful! ♥