Cream Cheese Mints Recipe

Cream Cheese Mints Recipe : A straightforward recipe for traditional cream cheese mints from the past! I have adapted a recipe that was passed down to me from my grandma. There is a short amount of time required to make these, and I have included directions for producing them in moulds that are suitable for infants.

Cream Cheese Mints Recipe 


Ingredients for Cream Cheese Mints


1 . Cream cheese

  • My opinion is that this one should go without saying. In a perfect world, you would like it to be slightly softer before you use it. In my experience, it is best to get mine ready one hour before I start preparing the mints.
  • It is imperative that you use a brick-style cream cheese, such as the one that is displayed above, and not a spreadable sort of cream cheese, which is typically packaged in a tub.


2 . Butter

  • For this dish, you only need one tablespoon! The texture is given a lovely creaminess as a result of this.


3 . Powdered Sugar

  • You will notice that your mints will maintain their shape if you do this. You are going to be using a significant amount of powdered sugar, and if you try to incorporate all of this without using an electric or stand mixer
  • you are going to be putting your arms through a significant workout. It will be necessary for the “dough” to be exceedingly rigid.


4 . Peppermint Extract

  • This is a far better option than “mint” extract, which, in my opinion, is responsible for the toothpaste-like flavour of these cream cheese mints. At the beginning, begin with the suggested half teaspoon, and then increase the amount if desired or as required.


5 . Vanilla Extract

  • In my experience, this helps to moderate the flavour of the mint and offers a depth of flavour that is not only really delicious but also subtle. Only a very small amount, around half a teaspoon, is required.


6 . food coloring.

  • Though it’s totally discretionary, I enjoy separating my dough into several dishes and adding a splash of food colourant to each. Cream cheese mints require a more pastel appearance, so I opted for liquid food colouring instead of my usual favourite, gel food colouring, which produces brilliant colours. Feel free to choose whatever one you like most; omitting the colour is also an option.



  1. Cream cheese and butter should be mixed together in the bowl of a stand mixer (or in a big basin using an electric mixer) and beaten until the mixture is smooth and fluffy and thoroughly incorporated.
  2. 113 grammes of cream cheese 4 ounces One-half of a teaspoon of salted butter
  3. Stirring constantly until the sugar is totally integrated, gradually add two cups (250 grammes) of sugar while the mixer is set to a low speed.
    500 grammes of powdered sugar, or four cups.
  4. Pour in the vanilla essence and peppermint, then give it a good stir.
  5. One-half teaspoon of peppermint extract and one-third teaspoon of vanilla extract
  6. On a moderate speed, gently add the remaining sugar while the mixer is running. While stirring, make sure to scrape the sides and bottom of the basin on occasion. Continue stirring until the sugar is thoroughly incorporated. If the mixture is still sticky, add additional powdered sugar until it reaches a consistency similar to play dough. The dough should be very stiff and does not have a sticky texture.
  7. When colouring with food colouring: If you are only using one colour, you can achieve the desired effect by beating the colour into the dough with your electric mixer. In the event that you would want to create a variety of colours, you may do so by dividing the dough into as many bowls as you would like; then, colour each bowl separately while stirring it thoroughly until the colour is completely integrated.
    Colourant for food
  8. When you have a teaspoon-sized quantity of dough, roll it out between your palms until it is smooth. Place on a baking sheet that has been lined with
  9. wax paper. The tines of a fork should be dipped in powdered sugar, and those tines should be used to press down on each mint in a gentle but firm manner.
  10. After allowing the mints to dry at room temperature for a number of hours (they should be completely dry and if you squeeze them firmly, they should not squish or give), transfer them to a container that is airtight and keep them in the refrigerator until they are ready to be served.
  11. If you want to reduce the likelihood of mints sticking together, store them in single layers with a sheet of wax paper in between each layer.


How to Make Cream Cheese Mints

  • Mix cream cheese and butter with an electric mixer until creamy.
  • Add two cups of powdered sugar and mix well.
  • Add extracts and mix. To ensure proper batter mixing, I stir in the extract now. Waiting till the end can stiffen the dough, leaving pockets of rich mint flavour.
  • Add remaining powdered sugar slowly with mixer on low. Stiff dough is desired. Stop occasionally to scrape the bowl’s sides and bottom to ensure proper mixing.
  • This dough must be thick and stiff. If not or still sticky, add additional powdered sugar until it becomes play-dough-like.
  • With food clouring Use an electric mixer to whip one colour into the dough. To make many colours, divide the dough into as many bowls as you want and colour each one, stirring well until well-incorporated.
  • Put teaspoon-sized dough balls on a wax paper-lined cookie sheet.
  • Press a fork into each mint gently but firmly after dipping it in more powdered sugar.
  • Let cream cheese mints firm up at room temperature for several hours, then refrigerate until serving!


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