Cream Cheese Mints

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All you need is four ingredients to make a batch of these delicious melt-in-your-mouth cream cheese mints.  They are so quick and easy to make and they’re destined to disappear in a flash!

Christmas cream cheese mints.

In case you’re new here, I’m a big fan of quick and easy but oh-so-delicious recipes, and this cream cheese mints recipe ticks all of those boxes. All you need to do is mix up the four ingredients in a bowl, pinch off bits and roll them into a ball, and stamp or flatten them out a bit to make the mints.

Cream cheese mints and wedding mints are the same things. So if you like, you can keep them simple with stamps as I did or color them if you want to. Check out this gel icing color set here. Make them pink or baby blue for a shower, or a special someone’s favorite colors for a birthday party. Whatever cranks your tractor or keeps your tractor idle, whatever your desire! 

These mints are totally irresistible. They’re sweet, creamy, and will absolutely melt in your mouth. I guarantee they won’t last long in your house!

Ingredients for cream cheese mints.

Recipe Ingredients

  • Confectioner’s sugar
  • Butter
  • Cream cheese (visit this post for our easy homemade cream cheese recipe).
  • Peppermint oil

How to Make Cream Cheese Mints

Place butter, cream cheese, and peppermint oil in mixing bowl.

Place your room temperature butter and cream cheese in a large bowl and add the peppermint oil.

P.S. Peppermint oil smells good. If you get some on you, don’t touch your eyes but dab a bit behind your ears and on your wrists ;). Look at you! Now you smell like a candy cane! How can that not make you smile? ~GRIN~

Cream together until smooth.

Cream that together with an electric mixer until it is nice and fluffy looking.

Gradually add in sugar.

Gradually add in your confectioner’s sugar.

This is code for “dump it all in at once”.

Mix ingredients together well.

Beat the mess out of it until it is well blended, scraping down the sides if need be.

Now, it is going to seem dry as a bone at first and you’re going to think this is never in a million years going to come together.

Then two minutes later you’ll exhale and say “Oh! There it is!”.

If, for some odd reason, it is too dry (I blame aliens), add a tablespoon or two of milk and beat again.

It should be like stiff cookie dough. Only it’s not cookie dough. It’s even better. Because you can eat it without people freaking out over salmonella.

To color mints, separate dough into bowls and add coloring.

To color your cream cheese mints

If you’re only using one color, you can add it while mixing the other ingredients. Otherwise, separate the dough into as many bowls/colors you like. Then add a drop of gel or liquid food coloring to each bowl.  Here is a link to a a more natural food coloring kit on Amazon or if you want to make your own food dyes check this video out: Make your own dyes.

Opt for red and green at Christmas, pastel yellow and pink for Easter, or even pastel blue or pink for baby shower mints.

Mix food coloring into bowls.

Mix well until each bowl looks like this.

Roll dough into small balls.

Then you want to make little one-inch-ish balls of the cream cheese dough.

Roll ’em in some more confectioner’s sugar and then place on waxed paper or parchment paper or aluminum foil – whichever you grab first or whatever falls out of the pantry.

Stamped cream cheese mints.

Now it is time to press them down with your finger, the tines of a fork, or some little stamps.

Of course, you can leave them as little balls if you want, too, and just call them snowball mints.

In a rare stroke of high maintenance-ness, I decided to use little stamps…

Okay, I actually couldn’t find the little stamps I wanted so I made them. But it really was easy because I am one with the glue gun!  

How to make a stamp for crafts or baking.

How to Make Stamps for Baking or Crafts

I went looking for actual small stamps but was unable to find any. Okay, I found some but they only came in a set and that set was $29.99 so I didn’t feel the least bit tempted to buy it. After coming up empty-handed while shopping for the easy solution, I had to get creative. Some of the best options are often found this way.

DIY mini stamps for crafts and baking.

So, I had these tiny decorative buttons that I’d purchased at Hobby Lobby in the craft section (I’ve also seen the exact same set at Michael’s in the kid’s craft section by the foam craft stuff and I think this is the same thing here on Amazon) and I bought some little shaker pegs and hot glued those puppies onto the end of them.

Boom, instant mint stamp :).

You can use regular buttons (tree-shaped if you like), the tines of a fork, the bottom of a glass, or even carve a shape out of the bottom of a carrot if you want – although the carving a carrot thing is a bit too time involved for me to go there just to make a few cream cheese mints. If it were me and I didn’t have the stamps I made, I’d just press them lightly with my fingertip to flatten a bit.

Press stamps into cream cheese mints.

If you end up having a stamp (or using a fork), just gently press the design (or tines of a fork) into the confectioner’s sugar and then into the mint.

Plate of cream cheese mints.

Look how precious my Easter cream cheese mints look :).

Christmas cream cheese mints.

Here are some festive cream cheese mints…

Love heart cream cheese mints.

And Valentine’s Day-themed mints as well. They truly are the perfect treat for any occasion.

Cream Cheese Mints

Here’s what they look like without any coloring too.

Now, if my Grandmama were alive, she’d take one look and say, “Well, God love it!”

Because God loves babies and mints – of course!

Let cream cheese mints dry.

Now, let your cream cheese mints sit out for a few hours to dry.

I flip them over after about an hour or so to help speed the process. They are ready when you pick them up and they don’t feel tacky. Store them in a sealed container in the fridge or at room temperature if you are going to eat them in a day or two.

Close-up of stamped cream cheese mints.


Store your cream cheese mints in an airtight container in the fridge for up to 14 days. You can also store them in the freezer for up to 12 months. Thaw in the fridge overnight before enjoying.

Recipe Notes

  • Peppermint oil is usually found at Walmart or on Amazon during the fall baking season. You can also find it at places like Michael’s, Hobby Lobby, and JoAnn in addition to specialty bakeshops and such. I have seen Peppermint Oil at health food shops as well. It only costs a few dollars and will last ten forever.
  • But please note that peppermint oil is very strong. Use sparingly and if you get it on your fingers, don’t touch your eyes! Also, make sure the package specifically says for candy and baking. I have heard a lot of the essential oil companies (DoTerra and Young Living) sell oils that are food grade and safe for consumption – I’m not talking about those here. I have never used them and have no idea if they are equivalent in strength or flavor. You are welcome to try but just know that if you go that route, you’re going rogue and it may or may not end up being the same recipe as this.
  • If you’re not a fan of mint, you can play around and try a different flavor extract if you like. Try simply vanilla extract or almond extract.
  • Instead of balls of dough, roll the dough into a log and cut the cream cheese mints into little squares that resemble butter mints. You can also use a candy mold if you have one handy or pipe the dough onto the parchment paper. Your recipe, your rules.
  • Here is a link to a a more natural food coloring kit on Amazon or if you want to make your own food dyes check this video out: Make your own dyes.

Check out these other bite-sized treats:

Candied Peanuts (2 Ingredients Only)

Potato Candy Recipe Made The Ole Fashioned Way

Recipe For Easy Chocolate Fudge

Candied Pecans Recipe

Oreo Cookie Balls (3 Ingredients Only)

Recipe for Caramel Corn

Multiple bowls of colorful cream cheese mints.

Cream Cheese Mints

These delicious melt-in-your-mouth cream cheese mints are so quick and easy to make and they're destined to disappear in a flash!
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: creamcheese, mints
Servings: 80 1-inch mints
Calories: 364kcal


  • 8 ounces softened cream cheese
  • 3 tablespoons softened butter
  • 7-8 cups powdered sugar start with 7, reserve 1 cup for dipping later
  • 4-6 drops peppermint oil


  • Place the softened cream cheese, butter, and peppermint oil in a large bowl. Beat with an electric mixer until fluffy.
    8 ounces softened cream cheese, 3 tablespoons softened butter, 4-6 drops peppermint oil
  • Add 7 cups of confectioner's sugar and beat again until it's a dough-like consistency. It will seem stiff and dry at first but after a minute or two it will come together. If it is too dry to form balls after you are done mixing (this is rare), add in a tablespoon of milk and mix again.
    7-8 cups powdered sugar
  • Form into small one-inch balls and place on waxed paper.
  • Roll each ball in the confectioner's sugar and flatten slightly with your fingertip, a fork, the back of a spoon, or a tiny seasonal stamp.
  • Allow mints to dry for a few hours before storing. If they will be eaten in a day or two, I leave them out at room temperature in an airtight container. For longer storage, place in the refrigerator.

Remember, you can easily tint with food coloring to match the occasion if desired. Wedding shower, baby shower, holidays, etc.


    Calories: 364kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!


    “The only normal people are the ones you don’t know very well.” 

    ~Alfred Adler

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    1. Those stamps are genius material! LOVE them! By the way…..the Young Living peppermint, mixed with some coconut oil, rubbed on your forehead, should help with your headache!

    2. I will definitely have to make these!! (Oh, and I totally agree about the power of a woman with her glue gun!!) 😉 lol…. Enjoy the festivities on this amazing holiday season!!! 😀

      1. Can’t wait to try these, but I’m with Joyce. I want to try different flavors, too. Almond sounds yummy. So does lemon and cinnamon. 🙂

          1. It’s been years since I have heard anyone refer to “horehound Flavored” candy. I never liked it, but many people do. I bet there are lots of people (of course, much younger than me) that have no idea what it is.

            1. Horehound is not my favorite, but my mom loved it . We can still get it here. I believe Cracker Barrel carries horehound flavored hard candy.

            2. I don’t Like horehound – I Have been sick with a terrible Head Col;d – While at Cracker Barrel – I Bought Some Clove Stick Candy and that seemed to help my Head open up ~ But I did buy my Friends some Hore Hound stick Candy ~

      2. Joyce, I have used “mint” flavoring by Schilling for years. Very subtle cross between spearmint and peppermint. It’s very fragrant and tasty. Strawberry goes well with pink coloring for baby showers and the ideas are limitless!

      3. Is your Fiance annoying, or does he just have a sense of humor? Does this hrirobly annoying individual know that you take him shopping just because you need a bag boy? If you were fully human, you would have written something such as, I always take him shopping because I just love being around him and working together; he can be really silly and put gross items in the cart like pigs’ feet. I didn’t catch him the first time! Alas, you aren’t. Why is it that men are lambasted for objectifying women, yet women who use men are not?

        1. Christy: Is it possible to make these using just vanilla extract? I want to make these today, but do not like peppermint. HELP, please.

          1. Thank you so much for the cream cheese mints recipe. My mom assed in 2001 and always made them for us. This year I wanted to make them for family but couldn’t find exactly the same recipe she used until yours. Thank you so much for the remembrance of Mama! God Bless you and yours, Happy Holidays

          2. When I make these I just mix in a pack of unsweetened Koolaid or other powdered mix. You get a pretty color and great fruity taste! We like the lime and cherry the best, which works well for the holidays.

      1. I used to make a bonbon similar to this many, many years ago! The recipe I used was a bit different and was called Coconut Pastel BonBons. I used vanilla instead of mint flavoring but you could use mint.
        At Christmas time I divided the recipe in half and tinted half pale green and half pale pink and made small round balls of the mixture.
        I put flaked coconut in two fruit jars with a little food coloring (one jar for pink and one for green), and shook it until the coconut was completely covered. (I added a half teaspoon of water to help dilute the food coloring). I then spread each color of coconut on a cookie sheet and put it in the oven on 350 degrees for a couple minutes, just to dry it out a bit. Then roll the pink balls in pink coconut and the green balls in green coconut. It makes a pretty display on a plate and tastes great. Yummy!

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