Cream Cheese Mints

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Cream Cheese Mints also known as Wedding Mints-easy to make, perfect to serve for any event.

Cream Cheese Mints also known as Wedding Mints-easy to make, perfect to serve for any event.

There are some memories you have from childhood that stick with you. These Cream Cheese Mints, also know as Wedding Mints, are one of them. Always served at special occasions, Easter, Weddings, Anniversaries. As a kid, I never thought about how they were made or what was in them, I just remember feeling special getting to have them.

Now, as an adult, I think about these things. Let’s face it, I think about food alot. And not just because I’m a food blogger. I enjoy my food. If I’m going to eat something, I don’t just want it to be something to fill me up and provide the necessary nutrients to keep me going. Food doesn’t have to be complicated to be memorable. Most times, while the food is delicious, it’s the memories around the eating of that food that make it special. Turkey on Thanksgiving, yes it’s always fantastic, but it’s the family gathered around the table, eating the turkey with all the trimmings that makes it something to remember. The birthday dinner, always what the birthday person requests in our house…it’s the person’s special day that makes it special memory.

I love making my family feel loved with the food I can create for them.  I don’t always tell them how simple something is to make. I let them think I slaved in the kitchen creating a special treat just for them.

I  have to tell you, I’ve seen recipes for these mints all around Pinterest for a few years now. I held off on making them because many just weren’t clear on the storage of these mints. With the main ingredient being cream cheese, I didn’t want them spoiling on me. Kelley Highway showed me the light. These mints DO NOT have to be refrigerated. Next on my list are Kelley’s Butter Mints.

Cream Cheese Mints also known as Wedding Mints-easy to make, perfect to serve for any event.

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Cream Cheese Mints

Cream Cheese Mints


  • 3 ounces cream cheese, softened
  • 1 teaspoon mint extract (or peppermint)
  • 3 cups powdered sugar, sifted
  • food coloring-optional


  1. Using a mixer, cream the cream cheese until smooth, add in extract and food coloring if using. Cream again till light and fluffy. Slowly add in powdered sugar, make sure to scrape down sides of mixing bowl. Once all sugar is added and well combined, roll dough into teaspoon sized balls. Place balls on wax paper lined tray, Use a fork to flatten. Let mints dry for 12 hours then turn mints over to let bottom side dry. Store in an airtight container at room temperature. Mints will keep for at least a week. I put a few to the side and after 2 weeks they were still fresh.


Cream Cheese Mints also known as Wedding Mints-easy to make, perfect to serve for any event.

Want to make more candy?

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Peanut Brittle

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. I had NO IDEA these were so easy. I am so making these. Also, I bought peppermint extract and never have a use for it, so– double great!

  2. Hayley @ The Domestic Rebel says:

    Eeek! I heart cream cheese mints, Joan! These homemade ones look so tempting and delicious! They’re definitely cute as a button 🙂

  3. I LOVE those mints!!! Who new they were so simple! Pinning! 🙂 Thanks!

  4. Honestly, I’d never heard of cream cheese mints till just now. Are they soft, or do they harden up as they dry? They look simple and lovely and I’m really wanting to make them now.

    • Stacy, as they dry, they harden but not rock hard if that makes any sense. They are so yummy good, My next batch I’m going to try a new flavors and also add some color.

      • I was wondering about other flavors and colors. Do you remember the old MelloMints? Were these a cream cheese mint?

  5. These look so good, Joan! Wish I had a few right now!

  6. Oh yum! that is a very simple recipe thanks for sharing!

  7. These look wonderful and of course I am now spoiled with all kinds of homemade candy – much of which I saw here first! I’m going to make these soon!

  8. Oooo yummy and simple to make, cannot complain there. I will definitely be making up a batch (or 5) of these

  9. I’m thinking storage won’t be an issue in my household, because these will be gobbled up! I love cream cheese mints, but have never tried them. I think I may have to treat my own family to these! I’ll keep the ruse going, I will let my family believe I worked for hard just for them!

  10. Joan, these are gorgeous! And so simple. I honestly don’t think I’d need to worry about storage. Ha1 I’d eat all of these. I absolutely LOVE creamy mints like this. 🙂

  11. YUMMY! How simple these are. I’ve pinned because they look like they would be a hit at a party!!

  12. This looks super delish and what a yum!

    Already your follower hopping by, blogging @ Lipoid Pneumonia, Breast Cancer & Petroleum Jelly

  13. I have a weakness for these

  14. I have eaten so many of these in my life, but I have actually never made them. There are so many recipes still left to make!!

  15. They look so fabulous! I have a similar recipe that just uses butter, powdered sugar, and mint extract. Love the idea of cream cheese!

  16. I’ve actually never tried these… but they seem so easy to whip up. I might have to make a batch and eat them all myself lol

  17. These are so pretty! I had these at a bridal shower a few months ago and they were fabulous. Can’t wait to try this!

    Thanks for linking up to What’s Cookin’ Wednesday!

  18. Wow! Do these babies pop against that hot pink, girl! They turned out spectacularly!

    Get a load of this: I got a brand new comment on the mints just this morning. (I’m in Tucson, awake at 2 a.m. with jet lag…). She flattened each mint ball with her thumb, then filled the little dip with melted chocolate. UH-OH! Doesn’t that sound deliciously adorable?!

    Again, thank you so much for featuring these mints on your blog! I am humbled by this distinct honor!


  19. I’ve been making these for years. They are a holiday favorite at our house.

  20. I use to make these years ago, but never thought to touch them up with a fork. How lovely! Not even sure where my recipe is….same as yours…so I am pinning yours so I know where to find it. Thanks so much for sharing at Weekend Potluck.

  21. I found you from the What’s Shaken link up. I love soft mints and I cant believe how easy these are to make! They would be perfect for Valentine’s day with a little pink food coloring added. I just started a new Saturday Spotlight Linky Party on my blog this week, and would love to have you stop by and share!

  22. Yum! These look great!
    Can you tell me about how many this recipe made? I am hosting an anniversary party in a few weeks, I’d love to make them!

    New follower
    Karla @
    found you on six sisters strut your stuff

    • Karla, thanks for dropping by. This recipe will make 4-5 dozen mints.

    • Karla,

      If you’ll check on my blog, there are literally dozens of tips for making these. Each batch for me made exactly 70 mints; I double the batch and 140 mints fit perfectly in a tin of cookies I buy then dump out the cookies and use the tin for my mints. 😉


  23. I ,love this recipe! They look so cute and I bet they are tasty too! I just started a new link party and would love for you to come over and share your post or any social media sites. Talkin’ About Thursday –

  24. These sound yummy and easy! I would love if you came to my link party on Tuesday @ Hope to see you there!
    New follower,
    Wanda Ann @ Memories by the Mile

  25. I have every single one of the ingredients to make these right now. Maybe I’ll even dip them in chocolate.

  26. Cream cheese mints are one of my favorite things EVER. We made them once for a friend’s wedding and ate so many as we were making them that I almost got sick…but still managed to eat more a few days later at the wedding. 🙂 These are so pretty. Thanks so much for linking up at What’s In Your Kitchen Wednesday!

  27. I love this idea totally! I should really try this one time since I like mint 🙂 Wow, these one I can foresee myself running into some problems (eating them!) LOL!

  28. What a fantastic idea! I need to make these and even perhaps add a bit of food coloring as a valentines day candy!

    • Hi, Lisa. I thought I’d reply with an encouraging nudge to go check out the link shared above for Kelley Highway. In my post, I share all the tips, ideas and suggestions for making these delightful mints. From shimmer spray to freezing them, to rolling them in crushed candies to tinting them, the ideas are divine!

      Hope you stop over! You might be glad you did!


  29. My mom always made these but she had candy molds she would but them into. She made them in shapes of leaves for my daughters wedding to put on the tables. They are very yummy

  30. I have been using “Greek Cream Cheese” lately as a way to cut up calories and add protein to my kids diet. Do you think that kind of cream cheese would work in this recipe? I’m more concerned with it being shelf stable for a week or so…

    • Hi Kara, According to their FAQ, Any recipe that calls for regular cream cheese you can substitute Greek Cream Cheese, so yes, you can make these with the greek.

  31. Cindy Ruttan says:

    Can you freeze these. I would love to make these when I do xmas baking.

    • Hi Cindy, yes you can freeze them. Let them dry for at least 24 hours then place the tray of mints in the freezer for about 2 hours. Once lightly frozen, place mints in a freezer bag. A day or two before needed, remove from the freezer and complete the drying process. Enjoy!

  32. Cindy Ruttan says:

    Also what are the different flavours that can be used.

  33. Sheila Mayes says:

    Do you let them dry in the fridge or out? Just wondering since cream cheese is a dairy product. Love your recipes!


  35. I have a cream cheese mint recipe also but mine is; 1/4 cup butter or margarine (I prefer butter) 1pkge cream cheese softened (the one in cardboard box forget the oz. Doing this by memory) 1 2lb pkge powdered sugar peppermint extract to taste and food coloring … In heavy bottom sauce pan mix on low heat the cream cheese and butter until smooth and creamy stiring as needed. Take off heat slowly add the powdered sugar you will end up with a ball of dough I usually end up doung the mixing by hand towards end of the powdered sugar. Now you can knead in the extract into the dough also the food coloring or split dough and make differant flavors and colors I’ve used spearmint and lemon extracts . The rest is like your recipe roll into 1 inch balls lay out onto wax paper flatten with fork leave out to dry flipping once in a while until dry once they start drying you’ll be able to tell when dry. Store in air tight container mine never last over a week lol so for how long I’ll have to f2f ind the recipe card. I got in many years ago free in mail was the free sample to get you to order the rest of the cards.. sorry comment so ong but felt like share my recipe Try them they are extra creamy and yummy I’m going to try yours.

    • thanks for sharing, I will give your recipe a try! I was just searching today for a recipe for Crystal mints that my grandaddy used to buy every year at Christmas. This sounds similar to some I’ve found.

    • Thank you, Debbie! When I was three years old my babysitter made cream cheese butter mints, and I thought they were amazing. I hadn’t had them since that day 27 years ago, until today when I tried your recipe (I vaguely remembered the taste of butter which made me try yours). The moment I popped it into my mouth, I was taken back in time. They are so great!

    • Debbie, have you ever tried dipping them in chocolate? I wonder if it would work to melt some chocolate chips and pour over the mints. I like the combination of chocolate and mint.

  36. Jennifer Lenberger says:

    I saved this recipe and I wanted to see the butter mint recipe too. I clicked the link in your post but it didn’t open the butter mint recipe. Could you please help? 🙂

  37. Hi this might sound like a dumb question but are these mints or actually cookies? I’ve never heard of these before.

  38. Scott Johnson says:

    Mmmmm. Butter Mints. When you get the recipe for them, please share. These Cream Cheese mints are so easy to make. We made them for my neice’s wedding last November. We used the Wilton candy leaf molds and shaped about 300 of them and then we rolled them in sanding sugar. What a treat. Thanks for sharing.

  39. Hello. Sounds yummy! Can these be dipped in chocolate, after they’ve dried? Thanks1

  40. Hi, Could we add butter to this recipe or would it change the texture too much? They’d probably need refrigeration yes? If not do you have a butter mint recipe? I used to get a softer butter mint but can’t seem to find them anymore so I wouldn’t mind making them. Love you page!

  41. Will this work the same with a dairy free version of cream cheese? I’m deathly allergic to the real stuff (all dairy really) and would need to use a dairy free version. The thing I am most concerned about is storage out of the fridge. I’m pretty sure the recipe will work fine – it may just need a bit more powdered sugar.

  42. Nikki Marie Hamilton says:

    Has anyone tried a chocolate coating with these? Or a chocolate drizzle? Thanks so much!!

  43. Hey!
    I am not sure what waxpaper would translate to, but were just wondering if a siliconebakingmat will work to have them on once they are to dry?
    I really want to make some edible presents this year!

  44. Michele Anderson says:

    Once they dry, I dip 1/2 in dark chocolate. Double the yum!

  45. Suzanne Lombardo says:

    Thanks for posting this recipe! My Georgia-born great aunt used to make these for every occasion and I want to make them for my kids. I made them many years ago, but I don’t remember there being any cream cheese–maybe I’m confusing them with the butter mints, but I figured since you are a Georgia girl, this must be the right recipe. I can’t wait to try them!

  46. Cheryl Barker says:

    I’m going to make these for Easter. Can they be frozen? Thanks for the recipe.


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