Old-fashioned cream cheese mints—soft, melt-in-your-mouth, no-bake wedding mints. Foolproof, gluten-free, freezer-friendly, customizable colors and flavors.

Easy Cream Cheese Mints (Classic, No-Bake, Party-Perfect)

These easy cream cheese mints are the nostalgic, old-fashioned mints you remember from weddings, baby showers, and grandma’s candy dish—only better. Think melt-in-your-mouth butter mints meets cool peppermint creaminess, with zero stovetop drama. They’re incredibly versatile: color them pastel for baby shower mints, go red and green for Christmas cream cheese mints, or keep them classic white for elegant after-dinner mints. If you’ve been searching for homemade cream cheese mints without molds or a small-batch cream cheese mints option, you’re in the right place. Let’s make a batch you’ll be proud to gift, share, and stash in the freezer for “emergencies.”

Ingredient Notes

Before you shop: here’s what you’ll need for classic cream cheese mints (amounts in the recipe card you’ll add later).

• Cream cheese: Full-fat brick style yields the best set and the creamiest bite. Avoid tub cream cheese (too soft).
• Butter (optional but lovely): A little unsalted butter adds “butter mints” nostalgia and helps with piping; skip for extra tang.
• Powdered sugar: Also called confectioners’ sugar; use 10x for a smooth, meltaway texture. Sift if lumpy.
• Peppermint extract: Go light—peppermint is potent. Spearmint, wintergreen, or vanilla are great swaps.
• Vanilla extract: Rounds the mint so it tastes bakery-level, not toothpaste-level.
• Kosher salt: Just a pinch to balance sweetness and sharpen flavor.
• Food coloring: Gel or powdered color tints without loosening the dough. Pastels scream “old-fashioned wedding mints.”
• Coating: Granulated sugar keeps mints from sticking and adds sparkle; cornstarch or superfine sugar also work.

How To Make Cream Cheese Mints

Game plan: we’re mixing a soft dough, tinting, shaping, then letting the mints dry to that classic, tender bite.

1. Soften the base: Let cream cheese (and butter, if using) come to room temperature so it beats smooth—no lumps allowed.
2. Beat until creamy: In a stand mixer or with a hand mixer, beat cream cheese until fluffy. Add butter next; mix until homogenous.
3. Flavor smartly: Beat in peppermint extract, vanilla, and salt. Start with less mint; you can always add more.
4. Add sugar gradually: Mix in powdered sugar 1 cup at a time on low. The dough should pull away from the bowl and feel like soft play-dough—pliable, not sticky.
5. Adjust the texture: If sticky, add a little more powdered sugar; if crumbly, mix in 1–2 teaspoons cream or milk to bring it together.
6. Tint the dough: Divide and knead in gel food coloring for pastel shades. Wear gloves to avoid “Smurf chic.”
7. Shape your mints: Roll into 1-inch balls and press with a fork (classic look), or pipe rosettes with a star tip, or press into candy molds dusted with sugar.
8. Dry to set: Arrange on parchment and air-dry 12–24 hours at cool room temp, or chill 1–2 hours to firm faster. The outside should feel dry, inside tender.
9. Coat for sparkle: Roll in granulated sugar or superfine sugar. Tap off excess. Try colored sugar for holidays.
10. Serve or store: Enjoy immediately or store (see below). They get even better after a short rest.

Pro Tips

• Nail the texture: Dough should be soft but not sticky; think “modeling clay.” Too soft = add powdered sugar; too dry = add a splash of cream.
• Avoid toothpaste vibes: Peppermint extract is strong; measure with a light hand and back it up with vanilla.
• For clean piping: Chill tinted dough 10–15 minutes, then pipe rosettes—cold dough holds ridges better.
• Humidity hack: If it’s humid, dry in the fridge uncovered for 1–2 hours, then transfer to an airtight container.
• No molds? No problem: Fork-pressed tops or the back of a floured measuring spoon make adorable patterns.
• Make them sparkle: Toss warm-tinted mints in sanding sugar for a pretty, party-ready finish.
• Color control: Pastels only need the tiniest drop; neon can stain lips—cute for kids, less cute for wedding photos.

Storage, Freezing & Make-Ahead

Good news: these freeze like a dream and keep their texture. Here’s how to keep them perfect for parties.

• Room temp (short-term): Once dried, store in an airtight container up to 3–4 days in a cool, dry place.
• Refrigerator: Keeps 2 weeks. Layer with parchment to prevent sticking and flavor transfer.
• Freezer: Freeze up to 2–3 months. Freeze on a sheet first, then transfer to bags or containers.
• Thaw like a pro: Thaw covered in the fridge overnight, then bring to room temp (covered) to avoid condensation.
• Reheating: Not needed—these are no-bake mints. If too firm from the fridge, simply let them sit at room temp for 10–15 minutes.

Variations & Substitutions

Make them yours: switch flavors, colors, and shapes to fit any holiday or theme—no candy molds required.

• Flavors beyond peppermint: Almond, lemon, orange, vanilla bean, spearmint, wintergreen, or maple. Start small and taste.
• Chocolate-dipped edges: Dip or drizzle with melted dark or white chocolate for fancy after-dinner mints.
• Butter or no butter: For “butter mints,” add butter; for sharper tang and slightly firmer set, skip it.
• Dairy-free option: Use a plant-based cream cheese and vegan butter; add an extra 2–4 tablespoons powdered sugar if the dough is loose.
• Low-sugar swap: Powdered erythritol works, but texture is crisper and cooling; add 1 teaspoon cornstarch to temper that.
• Holiday colors: Red/green for Christmas mints, pink/white for Valentine’s, pastels for baby shower mints, school colors for graduations.
• Shaping ideas: Use a small cookie scoop, press with a fork, or pipe rosettes—try a 1M star tip for bakery-style ridges.
• Flavor pairing: Lemon + vanilla, orange + clove (tiny pinch), peppermint + chocolate drizzle, almond + raspberry dust.

Bottom line: These homemade cream cheese mints are the easiest, most giftable no-bake candy—perfect for weddings, showers, holidays, and just-because snacking. They’re budget-friendly, freezer-friendly, and look like you hired a candy stylist. If you love simple confections, peek at more treats on my site like no-bake desserts, peppermint treats, and buttery cookies.

FAQ

Cream Cheese Mints

Old-fashioned cream cheese mints—soft, melt-in-your-mouth, no-bake wedding mints. Foolproof, gluten-free, freezer-friendly, customizable colors and flavors.

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Course: Candy, Dessert

Cuisine: American

Keyword: cream cheese mints, no-bake candy, peppermint mints

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 60 pieces

Cook ModePrevent your screen from going dark

Equipment

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  Mixing bowl
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  Electric hand mixer
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  Rubber spatula
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  Baking sheet
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  Parchment paper
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  Fork
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  Measuring cups and spoons

Ingredients

  

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Ingredients

• ▢ 8 ounces cream cheese, softened
• ▢ 2 pounds powdered sugar (confectioners’ sugar)
• ▢ 1/2 teaspoon peppermint extract
• ▢ gel food coloring optional
• ▢ granulated sugar for rolling/coating

Instructions

• Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Mix in the peppermint extract until evenly incorporated.
• Gradually add the powdered sugar, 1 to 2 cups at a time, beating and scraping the bowl as needed. Continue until a stiff, smooth dough forms that is no longer sticky.
• If using, tint the dough with a small amount of gel food coloring, kneading until the color is uniform.
• Pinch off 1-teaspoon portions, roll into balls, then toss or roll each ball in granulated sugar to lightly coat.
• Arrange on the prepared baking sheet and gently press each ball with a fork to flatten and create a crisscross pattern.
• Let the mints air-dry at room temperature until firm to the touch, 2–4 hours, or refrigerate until set. Store once fully set.

Notes

Storage: Keep mints in an airtight container with parchment between layers. Refrigerate up to 2 weeks or freeze up to 2 months; thaw in the fridge. Flavor swap: Try spearmint or vanilla in place of peppermint. Color tips: Gel food coloring gives vibrant color with very little liquid; start with a tiny amount and add as needed.

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