Food & Swine

Cream Cheese Mints

Cream Cheese Mints

This is one of those recipes that was on my list of ‘oh I couldn’t possibly make thaaaaat’.  My excuses ranged from not having mint molds to not having candy-finesse and finally not having the time.  These little things are time consuming but totally worth it.  I never figured I could get them to taste exactly like I remembered them from when I was little at weddings, graduation parties etc.  But they DO! They are an old-fashioned recipe and that’s always what I’m after.

Cream Cheese Mints

I used to gauge the ‘awesome-ness’ of any wedding reception, graduation party or wedding/baby shower by the presence of cream cheese mints.  If you are an aficionado like me you’ll also cop to the ‘rose’ mold being your favorite.  (Sorry the little graduation hat mold or the tiny baby rattle mold leaves me wanting 10 of these bad boys.)  The roses are just enough mint-for-my-mouth.  These candies are dried for 24-36 hours so they form a delicious crust on the outside, leaving the interior smooth and creamy.  Just like you remember them and you can certainly make them in a variety of colors, flavors and shapes.  They can totally fit into your DTM (dyed to match) wedding scheme.  These pink and turquoise mints are DTM my niece’s outfit on her birth announcement.  We’ll be eating many of these at her ‘welcome baby’ party on Saturday.

She’s just too much for Aunt Crissy.  I love her.

Cream Cheese Mints

So sweet.

Cream Cheese Mints

Here’s how you ‘mint’.  Full recipe at the end of the post.

Round up these ingredients plus lots-o-granulated sugar.

Cream Cheese Mints

Beat cream cheese for 30 seconds.  I love this paddle attachment, it scrapes the bowl.

Cream Cheese Mints

Add powdered sugar and extracts.  Combine well until mixture is uniform.

Cream Cheese Mints

Add colorings a couple drops at a time until desired hue is reached.  This took 8 drops of red maybe?

Cream Cheese Mints

When mixture is ready, roll into small balls.

Cream Cheese Mints

Toss around in granulated sugar.

Cream Cheese Mints

Lay on wax paper/silicone + granulated sugar lined sheet pan and press into shape with a fork.  I’m using a child’s fork here, but any fork will do.

Cream Cheese Mints

Helpers make this job go much faster.  My Aunt Carol is coming today and we should have waited to have her help with this recipe, she’s got delicate hands like my Grandma H. did, but so does my Mom and she was helping right along with my daughter.  The mint making actually went quite fast and we got to visit while sitting and rolling sugary-balls in sugary sugar… very old fashioned!

Cream Cheese Mints

Cream Cheese Mints

By Cristen

Makes approximately 10-12 dozen

Time: Mixing: 5 minutes  Shaping: 30 minutes  Drying: 24-36 hours


1 block (8 oz.) regular cream cheese (soft)

2 lbs of powdered sugar (32 oz bag)

1/4 tsp almond extract

1/8 tsp mint extract

Food Coloring of choice

Granulated sugar for rolling, shaping and storing.

(For pale pink, just drops of red until desired shade is acheived.  For turquoise use the ratio of 1.5 drops blue to 1 drop green)

In the bowl of a sturdy stand mixer fitted with the paddle attachment (mine is a post market “Beater Blade” attachment), beat cream cheese for 30 seconds.  Add powdered sugar and extracts.  Mix well until incorporated. *see note.  Add colorings a few drops at a time and mix until desired color is achieved.


If you don’t have molds, simply pinch of a piece of the mixture and roll into a ball the size of a penny (if it were 3D). Roll between your fingers.  Roll in sugar.  Place on sugar sprinkled wax paper or silicon liner on a sheet pan.  Press with a fork until flattened slightly and tines make a decorative design.  Sprinkle top with a pinch more sugar.  Repeat until finished with batch.  Leave out at room temperature, uncovered for 24-36 hours to dry.  Once dried, the mints may be stored in an airtight container in single layers between wax paper.

You could give these mints away as party favors, gifts for a friend, last day of school for the teacher, etc.

(*FYI: This mixing of the mints will tax your mixer, it is a stiff dough. It is possible you will need to knead this by hand, although I got along fine with my smaller sized KitchenAid stand mixer.)

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  • Reply Beth Ann May 30, 2014 at 12:05 pm

    This brings back memories of 32 years ago when my mom and sister and I sat in my mom’s kitchen and made countless mints for my wedding. All in pretty pastel colors and delicious. I haven’t thought about that for a long time. Makes me smile. They were yummy….

    • Reply Cristen May 30, 2014 at 12:31 pm

      Awwww! Thanks Beth Ann. They are so fun to make, everyone loves them and it gives us all a chance to slow down and enjoy each other!

      • Reply Beth Ann May 30, 2014 at 12:41 pm

        Exactly!!! Yours looked loverly!!!!

  • Reply clairebustamove May 30, 2014 at 12:17 pm

    Reblogged this on Ozzie and Claire and commented:

  • Reply Jodi May 30, 2014 at 12:46 pm

    We made so many of these for my wedding! Nothing like some bridesmaids, wine and cream cheese mint making to say wedding! I’m not sure if I’ve eaten one since then!

  • Reply Jennifer Flaa (@JeniEats) May 30, 2014 at 12:50 pm

    My mother in law makes a similar kind of mint. They are adorable and I love seeing them at weddings and showers.

    • Reply Cristen May 30, 2014 at 12:55 pm

      I always thought they were too difficult to make… they are so easy! I just love them. :)

  • Reply Lacy May 30, 2014 at 1:07 pm

    I have to agree with everyone else about this post bringing back sweet memories. I haven’t made any of these for years but oh so yummy!

  • Reply Kate K May 30, 2014 at 1:44 pm

    I LOVE these mints, had no idea how easy they were to make. Might need to invent an event so I can make them!

    • Reply Cristen May 31, 2014 at 3:49 am

      I agree Kate…. party time!

  • Reply Judy June 7, 2014 at 10:21 am

    Yummy! This is a tradition in our family. My mother usually has a batch made during the holidays for Kayt. Kayt made them for county fair too….blue ribbon. Half the fun is having to scrape all the mixture from your hands, covered in powdered sugar, and colored hands when mixing. :) If you ever never need help making them….holler. Warning label….if Kayt is helping, usually only half make it to the cookie sheet. :) There’s lots of fun mint molds. Freeze well.

    • Reply Cristen June 7, 2014 at 12:05 pm

      I would love to make mints with you Judy! Miss you guys!

  • Reply ceil slings September 29, 2014 at 3:15 am

    I am not going to lie. I snuck a glob and made a horse head out of it… I thought it was a great idea til I heard you say you hoped you had enough. My horse got dismanteled quickly! !

  • Reply lisakeys64 September 29, 2014 at 10:41 am

    i am fascinated by your blog because I am learning so many new and different recipes. I, for one, have never heard of let alone eaten a cream cheese mint. I think it is a lovely tradition. Thanks for sharing.

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