These cream cheese mints are smooth, soft, and creamy. It’s so quick and easy to whip together and doesn’t need to bake.
I love that I can adapt it to any occasion by adding food coloring. These cream cheese mints would be a perfect addition to a holiday dessert tray, valentines sweets, or even for a wedding.
Alright, you ready to get started?! Let’s get baking?
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Supplies
- Hand mixer, stand mixer or whisk
- Measuring cups, spoons
- Spatula
- Medium bowl
- Fork
How to make these Soft & Creamy Cream Cheese Mints
Use your stand mixer or a hand-held mixer and beat the cream cheese on low until smooth and creamy.
Add 2 cups confectioner’s sugar, milk, and mint flavoring, and mix until just incorporated and smooth. Do not overmix though!
Add in another 1 cup of confectioner’s sugar and continue to mix on low until just incorporated.
Using your hands, knead in the final 1 cup of confectioner’s sugar.
If you are adding food coloring, split the dough into as many bowls as you have colors. Add the dye and mix until well incorporated.
If the dough is sticky you will want to add more confectioner’s sugar so that you can easily form them into 3/4″ balls and place in a single layer and place in the refrigerator for half an hour to chill.
Once they are firm, use the prongs of a fork and lightly press into the cream cheese mint.
Allow to sit out at room temperature to dry out, flip over as needed to allow the bottoms to dry too.
Once dry, you can store them in an airtight container, and store them in the refrigerator.
Best served at room temperature.
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Soft & Creamy Cream Cheese Wedding Mints Recipe
Soft & Creamy Cream Cheese Mints
- Prep Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
Print Recipe
Pin RecipeDescription
These cream cheese mints are smooth, soft, and creamy. It’s so quick and easy to whip together and doesn’t need to bake. It can easily be adapted to any occasion by adding food coloring. These cream cheese mints would be a perfect addition to a holiday dessert tray, valentines sweets, or even for a wedding.
Ingredients
- 4 ounces cream cheese, softened (do not use the spreadable cream cheeses that you buy in tubs – they won’t firm up!)
- 4 cups powdered sugar, divided
- 1/2 teaspoon mint extract
- 1 tablespoon milk
- Food coloring (optional)
Instructions
- Use your stand mixer or a hand-held mixer and beat the cream cheese on low until smooth and creamy.
- Add 2 cups confectioner’s sugar, milk, and mint flavoring, and mix until just incorporated and smooth. Do not overmix though!
- Add in another 1 cup of confectioner’s sugar and continue to mix on low until just incorporated.
- Using your hands, knead in the final 1 cup of confectioner’s sugar.
- If you are adding food coloring, split the dough into as many bowls as you have colors. Add the dye and mix until well incorporated.
- If the dough is sticky you will want to add more confectioner’s sugar so that you can easily form them into 3/4″ balls and place in a single layer and place in the refrigerator for half an hour to chill.
- Once they are firm, use the prongs of a fork and lightly press into the cream cheese mint.
- Allow to sit out at room temperature to dry out, flip over as needed to allow the bottoms to dry too.
- Once dry, you can store them in an airtight container, and store them in the refrigerator.
Notes
- DO NOT use the spreadable cream cheeses that you buy in tubs – they won’t firm up!
- Store in the refrigerator until you want to serve them.
- Best eaten at room temperature.
Keywords: homemade mints, cream cheese mints, holiday mints, wedding mints
Have fun making these Soft & Creamy Cream Cheese Mints
I hope you enjoyed this recipe as much as I did!
I love hearing from my readers. Let me know in the comments below how you like it!
And, don’t forget to give the recipe 5 stars if you loved these Soft & Creamy Cream Cheese Mints!
beckandbulow
nice one
https://www.beckandbulow.com/
★★★★★
Teri
Could you please tell me which Mint Extract you use? I’ve tried some that taste like toothpaste and some that taste like Pepto-Bismol. I really want to get the correct flavor. Also, how many does this make? Thanks. Teri