Old-Fashioned Cream Cheese Mints Recipe

Old-fashioned cream cheese mints recipe. Perfect for graduations, confirmation, and other celebrations. Repin to save.

These mints make me feel just a wee bit nostalgic for the 80’s. You see, I remember these when I was growing up. They would be served at graduation parties, weddings, and other celebrations. As a little girl with no self-control, I would eat these by the handful.

I hadn’t eaten these for – well, decades – until I went home to visit my parents a few weeks ago. My mom and I made a batch, bringing some to Ladies Aid, giving some away to some friends, and eating some ourselves.

Make homemade cream cheese mints at home. Perfect for graduation parties, confirmation, and other celebrations.

The Cost

  • One 8-ounce package cream cheese = $1.59
  • One 2-pound bag powdered sugar = $1.79
  • Other ingredients (granulated sugar, food flavoring, and food coloring) = $.10

Total cost for entire recipe = $3.48

This recipe makes a boatload of mints. Although I didn’t count, I think I ended up with roughly 120. That’s about two cents per mint. Feel free to half the recipe if you don’t need such a large quantity.

Homemade cream cheese mints recipe from Cheap Recipe Blog. Click through for recipe.

Buying Mint Molds

I bought rubber mint molds at a party supply store. You could also check a kitchen supply store or buy them online:

Mint molds come in all shapes and are suitable for a variety of occasions:

  • Diplomas for graduation parties
  • Hearts for Valentine’s Day
  • Bottles for a baby shower
  • Flowers for a wedding
  • A cross for confirmation or First Communion

Use your imagination. And have fun with it. These may become part of your party food repertoire – and if you’re lucky, bring you back to the 80’s.

Print Print

Old-Fashioned Cream Cheese Mints Recipe

Yield: Approximately 120 mints

Total Time: 45 min

For a classic mint taste, use peppermint flavoring. You can also use almond, vanilla, or another flavor. Start with just a drop or two of flavoring and go from there.


1 8-ounce package cream cheese, at room temperature
1 2-pound bag of powdered/confectioners sugar (you may not need a whole bag)
Food flavoring (peppermint, almond and vanilla work well)
Food coloring
Granulated sugar, for coating mints


Place cream cheese in a large mixing bowl. Using an electric mixer, start adding powdered sugar until you reach the consistency of play dough. This will probably be slightly less than a 2-pound bag of powdered sugar. If the dough is sticky at all, keep adding powdered sugar.
Add a drop or two of flavoring and mix to incorporate. Add more flavoring if desired.
Place equal portions of the dough into separate bowls. Add desired food coloring and mix well.
To make mints, take a marble-sized portion of dough, roll it in granulated sugar, and press into a mint mold. Remove mint by inverting the mint mold. The mint should pop right out. Repeat with remaining dough. Store in fridge until ready to serve.

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8 Responses to “Old-Fashioned Cream Cheese Mints Recipe”

  1. 1

    Karen Harris — July 31, 2013 @ 1:46 am

    Classic recipes like this never go out of style. Thanks for reminding me about this great little treat. Another great one Haley!

    • Haley replied: — July 31st, 2013 @ 10:02 pm

      I take it you had them in Texas/Colorado too?

  2. 2

    Melissa — November 27, 2014 @ 10:02 pm

    Just wondering if light cream cheese can be used?? Also can they still be packaged as gifts once defrosted??

    • Haley replied: — November 29th, 2014 @ 2:05 am

      Great question! I think light cream cheese would be okay to use. I know lots of people who make these weeks ahead of time, freeze them, then use them for a special occasion. Freezing yours should be fine if you use regular cream cheese. I can’t guarantee that frozen mints using light cream cheese will work, since there is more water in the light cream cheese. But my gut says you would be fine…
      Let me know how they turn out!

  3. 3

    Marietta — December 2, 2014 @ 5:39 pm

    If you make these ahead of time and freeze, what is the best storage method?

    • Haley replied: — December 3rd, 2014 @ 10:15 pm

      I would place them in a large Ziploc bag in a single layer, then remove as much of the air as possible. Or you could place them in a Tupperware container, separating each layer with parchment paper.

  4. 4

    Rhonda — January 22, 2015 @ 4:20 am

    Could you use a cookie press with this recipe?

    • Haley replied: — January 26th, 2015 @ 11:08 pm

      Hi Rhonda –
      Although I’ve never tried, I do not think that a cookie press would work for this. I don’t think the dough is hard enough? But I could be wrong. Definitely let me know if you try it and it works.

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