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Easy Cream Cheese Mints: Melt-in-Your-Mouth Homemade Candy Recipe

A small pile of delicate, pale pink, star-shaped meringue kisses dusted with edible glitter.
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Make classic cream cheese mints that melt in your mouth. This simple, no-bake recipe uses few ingredients and is perfect for holidays, weddings, or any celebration. You can easily color these homemade candies to match your event theme.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon peppermint extract
  • 1–2 drops food coloring (optional, for color customization)

Instructions

  1. Combine the softened cream cheese, powdered sugar, and peppermint extract in a large bowl.
  2. Mix the ingredients using a hand mixer or stand mixer until a stiff dough forms. Start on low speed to prevent the sugar from flying out, then increase speed to medium.
  3. If you want colored mints, divide the dough and mix in a few drops of food coloring until the color is uniform in each portion.
  4. Shape the dough immediately. You can roll small balls and flatten them with a fork, press the dough into candy molds, or pipe the mixture using a pastry bag fitted with a star tip.
  5. Place the shaped mints on a baking sheet lined with parchment paper.
  6. Allow the cream cheese mints to dry uncovered at room temperature for at least 4 hours, or preferably overnight, until they firm up.
  7. Store the finished, dry mints in an airtight container at room temperature for up to one week, or freeze them for longer storage.

Notes

  • Use full-fat cream cheese for the best texture. Ensure it is fully softened to avoid lumps in the dough.
  • Sifting the powdered sugar prevents lumps in your final mints.
  • For different flavors, substitute the peppermint extract with 1/2 teaspoon of lemon extract or orange extract.
  • If the dough feels too sticky after mixing, add powdered sugar one tablespoon at a time until it reaches a workable consistency.

Nutrition

Find it online: https://delishcraze.com/easy-cream-cheese-mints-recipe/