Cream cheese mints are a fantastic no bake alternative for a quick and fun appetizer or dessert that everyone loves. And these super festive Christmas Cream cheese mints are so easy to make that they can be whipped up and ready to serve in as little as 30 minutes.
Traditionally served at weddings, cream cheese mints also look great on holiday platters. You will find a lot of recipes for these little bites of buttery and creamy goodness and I have tried enough to know that they all pretty much yield similar results.
Cream Cheese Mints
When it comes to cream cheese mints, there are two kinds- you can make a delicious cream cheese mint that basically consists of cream cheese , powdered sugar and extract or a little more refined wedding cream cheese mint that has a butter flavor (that recipe is here under Homemade Butter Mints). No matter which mint type you chose, you still get a gorgeous and rich wedding mint. You can easily eliminate the butter from this recipe for no affect on the end result.
- The only thing to really know when you are making mints is you have to be careful not to over add add watery ingredients. For example, if you melt the butter or cream cheese down, it will never stiffen up. If you add too much extract or a liquid coloring, you may also have a huge problem with your mints forming into a ball.
- Its always better to add a little less because you just cant take it back.
- The key is not to over mix, add a little more powdered sugar if needed to keep the stickiness down, and to keep the room temperature even.
Can I use a mold for my Cream Cheese mint?
Yes, but these mints can be sticky, so make sure you coat your mold in powdered sugar prior to pressing your mint in or I have known family members to add melting chocolate and then cream cheese mixture. You want to make sure the mint cant stick. Then stick in fridge and make sure they set before popping out.
How to make Cream Cheese Mints
Using a hand mixer on low to start, combine cream cheese, mint extract, and half of the powdered sugar in a deep mixing bowl.
Powdered sugar is super messy so I only add half a time and then once mixed, add the other portion.
Now add half of your holiday sprinkles into the mixture, which makes sure they are also in the center of the mint and provide a little crunch.
This is the point I turn to hand mixing.
Dust a little powdered sugar on your hands and mix.
TIP: If the dough is still too sticky, it means you need more powdered sugar.
Add at 1/4 cup at a time until it forms a ball of dough.
In a separate small bowl, combine granulated sugar (or powdered sugar) and 2 tablespoons sprinkles.
Shape cream cheese mint dough into 3/4-inch balls and roll in sugar/sprinkle combination.
Place balls onto a baking sheet and refrigerate for 30 minutes so they can set.
Remove from refrigerator and ﬂatten gently with a fork. They should be slightly hard at this point.
At this point, you can eat them- and I always eat a ton at this stage- so do the kids!
However, if you leave mints out for a few hours in room temperature air (as long as your house isn’t hot), they slightly harden, which a lot of people prefer.
Store in an airtight container and keep in fridge.
Other fun ways to make mints:
- Dip in Melting Chocolate for a “York peppermint patty”
- Try other types of food oils or extract flavors
This recipe makes a TON of mints!
You can feel comfortable that it will serve a whole party of people!
Christmas Cream Cheese Mints
- 4 oz cream cheese - softened
- 4 cups powdered sugar - divided
- 1/2 tsp mint extract
- 1 tbsp milk
- 1/4 cup holiday sprinkles - divided
- 1/2 cup granulated or powdered sugar
- Using a hand mixer on low, combine cream cheese and mint extract in medium mixing bowl.
- Blend in 2 cups powdered sugar and milk until smooth. DO NOT OVERMIX.
- Add 1 cup powdered sugar and 2 tablespoons sprinkles. Mix on low.
- Knead in remaining cup of powdered sugar using hands until dough is consistent and smooth. If you dough is still too sticky, add powdered sugar until its no longer sticky and can be formed into a tiny ball.
- In a separate small bowl, combine sugar and 2 tablespoons sprinkles.
- Shape dough into 3/4-inch balls and roll in sugar combination.
- Place balls onto a baking sheet.
- Refrigerate for at least 30 minutes.
- Remove from refrigerator and ﬂatten gently with a fork.
- You can now leave mints on the counter to harden slightly and then move to an airtight container. Store mints in refrigerator.