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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

Ingredients

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

Instructions

  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.

Notes

recipe source ChocolateChocolateandmore.com

Did you make this recipe?

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

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About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

    • Kelley Dibble says

      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. 😉

      Kelley~

  6. Ashley @ Kitchen Meets Girl says

    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!

    Reply

    • Kelley Dibble says

      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!

      Kelley~

  9. Anita says

    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

    Reply

    • Joan Hayes says

      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.

    • Joan Hayes says

      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!

  13. 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!

    Reply

  15. Debbie says

    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 Ihad.to share my recipe Try them they are extra creamy and yummy I’m going to try yours.

    Reply

    • Joan Hayes says

      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.

    • Annie says

      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!

    • Sandy says

      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.

  16. 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? 🙂

    Reply

  18. 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.

    Reply

  20. Leslie says

    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!

    Reply
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