These adorable cream cheese mints are the perfect homemade candy to make for the holidays, dinner parties, or just because! Delicate, creamy, and bursting with fresh mint flavor, these little gems are surprisingly easy to make and taste like you spent hours in the kitchen. The combination of smooth cream cheese and powdered sugar creates the most luxurious texture, while peppermint extract gives them that classic candy cane flavor we all love.
I absolutely adore making these mints because they require just a handful of ingredients and absolutely no special equipment beyond a piping bag. They’re naturally elegant, incredibly impressive to serve to guests, and honestly, they taste better than any store-bought mint candy I’ve ever had. Plus, they make wonderful gifts packaged in pretty boxes with ribbon!
The beauty of this cream cheese mints recipe is its versatility. You can tint them pastel pink, pale green, or leave them white—whatever matches your aesthetic or occasion. Want to switch up the flavor? Try almond extract, vanilla, or even a hint of lemon. These mints are also naturally gluten-free, making them a thoughtful treat for guests with dietary restrictions.
Making cream cheese mints is almost meditative. There’s something so satisfying about piping these little rosettes and watching them transform into beautiful candies. They’re a true testament to how simple ingredients can create something absolutely magical. Whether you’re a seasoned candy maker or picking up a piping bag for the first time, this recipe is foolproof and guaranteed to impress. Let me walk you through exactly how to make them!
For more elegant homemade treats, check out our creamy sauce recipes and our collection of indulgent cream-based dishes. You might also enjoy our easy entertaining recipes for impressive dinner parties. For complementary flavors, try pairing these with our refreshing salad ideas or our pickled vegetable recipes.
For professional candy-making tips, check out Bon Appétit’s candy guide and Serious Eats’ confectionery techniques. You’ll also find excellent homemade candy inspiration at New York Times Cooking.
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 3 cups powdered sugar, sifted
- 1/2 teaspoon peppermint extract (or 1/4 teaspoon peppermint oil for more intense flavor)
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- 2-3 drops gel food coloring (optional, in pale pink or green)
- 6 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or butter
- Crushed candy canes or additional powdered sugar for topping (optional)
Instructions
- Place softened cream cheese in a medium bowl. Using an electric mixer on medium speed, beat the cream cheese for 1-2 minutes until it’s completely smooth and creamy, scraping down the sides of the bowl as needed.
- Sift the powdered sugar to remove any lumps, then gradually add it to the cream cheese while mixing on low speed. Mix until combined, then increase speed to medium and beat for 2-3 minutes until light and fluffy.
- Add the peppermint extract, vanilla extract, sea salt, and gel food coloring if desired. Mix on medium speed for 1-2 minutes until the color is evenly distributed and the mixture is well combined.
- Transfer the mint mixture to a piping bag fitted with a small star or open star tip (we love using a Wilton 16 or 32 tip).
- Line a baking sheet with parchment paper. Pipe small rosette shapes onto the prepared baking sheet, spacing them about 1 inch apart. You should be able to pipe 36-48 mints depending on size.
- Place the piped mints in the refrigerator for at least 1.5 hours until they’re firm and completely set. They should feel solid to the touch.
- While the mints are chilling, prepare the chocolate coating. Place the chopped chocolate and coconut oil in a microwave-safe bowl.
- Microwave the chocolate and coconut oil in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Do not overheat.
- Remove the chilled mints from the refrigerator. Working with one mint at a time, use a fork or dipping tool to dip each mint into the melted chocolate, coating it completely.
- Place the chocolate-dipped mints back onto the parchment-lined baking sheet. If desired, immediately sprinkle with crushed candy canes or a light dusting of powdered sugar while the chocolate is still wet.
- Return the dipped mints to the refrigerator for at least 30 minutes to allow the chocolate coating to set completely.
- Store the finished cream cheese mints in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 1 month.
Pro Tips
- Cream cheese temperature matters: Make sure your cream cheese is at room temperature before starting. Cold cream cheese will be difficult to beat and won’t incorporate smoothly with the other ingredients. Leave it on the counter for 30-45 minutes before beginning.
- Powdered sugar quality: Always sift your powdered sugar before measuring and adding it to the mixture. This removes lumps and ensures a smooth, consistent texture. Pre-sifted powdered sugar is worth the extra cost for this recipe.
- Gel versus liquid food coloring: We highly recommend using gel food coloring rather than liquid, as it won’t affect the texture of your mixture. Liquid coloring can make the mints slightly softer and harder to hold their shape.
- Piping technique: Hold your piping bag at a 90-degree angle to the baking sheet when piping. Apply steady, gentle pressure and quickly pull away to create a neat rosette shape. Practice on a few to get the motion down.
- Flavoring options: Feel free to experiment with different extracts. Try 1/2 teaspoon almond extract for an elegant twist, or combine peppermint with a tiny bit of rose extract for a floral note. Always use high-quality extracts for the best flavor.
- Chocolate coating: The coconut oil makes the chocolate thinner and easier to dip while also helping it set with a slight snap rather than being rock-hard. If you don’t have coconut oil, use butter, but be aware the mints will take slightly longer to set.
- Make-ahead tip: You can prepare the piped mints up to 24 hours ahead and refrigerate them uncovered. This is perfect for party planning!
- Gifting these beauties: Package them in small boxes lined with tissue paper, stack them in clear cellophane bags tied with ribbon, or arrange them on a pretty platter for special occasions. They’re elegant enough for wedding showers or holiday entertaining.
- Dietary notes: These are naturally gluten-free, making them perfect for guests with gluten sensitivities. They’re also easy to make dairy-free if you use dairy-free cream cheese, though the texture may vary slightly.
- Texture perfection: The key to creamy, melt-in-your-mouth mints is not overmixing the frosting. Mix just until combined and fluffy—overmixing can cause the powdered sugar to break down and the mixture to become grainy.