Old-Fashioned Cream Cheese Mints Recipe
Learn how to make simple, old-fashioned cream cheese mints out of just a few ingredients. The mint color, flavor, and shape can be customized, making them appropriate for all kinds of events and celebrations.
These homemade cream cheese 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.
They tasted just as good as I remember.
What Do Cream Cheese Mints Taste Like?
These mints are creamy and sweet. They can be flavored with peppermint, spearmint, vanilla, almond, butter flavoring – really any food flavoring will do.
You can make them into any color using food coloring.
These mints are ready to eat right after you make them. However, they should be refrigerated if you are not going to eat them right away.
The Cost: About $3.48
These cream cheese mints are very affordable:
- 8-ounce package cream cheese = $1.59
- 2-pound bag powdered sugar = $1.79
- Other ingredients (granulated sugar, food flavoring, and food coloring) = $.10
Total cost for entire recipe = $3.48
Yield: Approximately 120 Mints
This recipe makes a LOT of mints. Depending on the size of your mint mold, this recipe yields approximately 120 minutes. That equals about two cents per mint.
Feel free to half the recipe if you don’t need such a large quantity.
Where To Buy Rubber Mint Molds
I bought rubber mint molds at a party supply store. You could also check a kitchen supply store or buy them online:
- Graduation Rubber Mold Set
- Wedding Shower Mold Set
- Heart-Shaped Mint Molds
- Confirmation Rubber Mold Set
Don’t Have a Rubber Mint Mold?
You can still make cream cheese mints! Check out 4 ways to make cream cheese mints.
Choosing An Appropriate Mint Mold
Mint molds come in all shapes and are suitable for a variety of occasions:
- Diplomas for graduation parties
- Hearts for Valentine’s Day or wedding anniversaries
- A shamrock for St. Patrick’s Day
- Flowers for a wedding
- A cross for confirmation or First Communion
- Bottles for a baby shower
- Christmas trees, stars or Santa Clauses for Christmas
Do Cream Cheese Mints Freeze Well?
Yes. One of the best things about these cream cheese mints is that they freeze very well.
You can make a batch of mints up to a month ahead of time, and they will be ready to go when you need them for your party. Just remember to seal them very well so no air gets in.
I recommend placing them in a medium-sized covered plastic container, dividing layers of mints with parchment paper. To keep them as fresh as possible, place the plastic container in a sealed plastic bag.
Take the frozen mints out of the freezer 30 minutes before you plan on eating them.
Cream Cheese Mint Making Video:
Old-Fashioned Cream Cheese Mints
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.
Ingredients
- 8-ounce package cream cheese, at room temperature
- 2-pound bag of powdered/confectioners sugar (you may not need the whole bag)
- Food flavoring (peppermint, almond or vanilla work well)
- Food coloring
- Granulated sugar, for coating mints
Instructions
- 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.
Classic recipes like this never go out of style. Thanks for reminding me about this great little treat. Another great one Haley!
I take it you had them in Texas/Colorado too?
Just wondering if light cream cheese can be used?? Also can they still be packaged as gifts once defrosted??
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!
If you make these ahead of time and freeze, what is the best storage method?
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.
Could you use a cookie press with this recipe?
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.
After I separated the sections and colored them, I put it in a ziplock bag in the fridge. I wait about an hour and put sugar on parchment paper and roll it out an use the mini cookie cutters. It works great and goes very far.
I wonder if you could use a piping bag?
Good question! The mint paste is quite thick, similar to Play Doh. I haven’t tried it but am curious if this would work! It’s worth a try.
I will be making this recipe for my Grand daughter’s wedding We will be putting them at each table for the guest. It is pretty and it looks like something that would be very yummy for the quest. I am looking for other ideas to add to it. I will need to make ahead because the wedding is in May and will be outside.
These mints can be made ahead of time, so you can avoid some last-minute stress before the wedding. Good luck!
If you freeze these how long does it take to defrost and do you defrost on the counter or in the fridge? Once set out for guests how long can the maintained at room temp before getting too soft? Plan to use for a grad open house that is several hours long.
Hey Staci,
These mints can be eaten frozen – they don’t get that hard. However, I would take them out of the freezer 30 minutes before you plan on serving them. Also, they don’t melt and get too soft (unless you live somewhere really hot!) so don’t worry about that. Good luck! Send me a photo if you end up making them – I’d love to see them!
How long do these stay good in the refrigerator? I want to make them for graduation and was wondering if they would stay fresh for a week?
They would probably be fine wrapped tightly and stored in the fridge. But just to be sure, I would put them in the freezer.
I am thinking about making these for my sister’s bridal shower. I want to wrap a few for each guest. Do you think a small bag would be okay? Or perhaps a small jar of some sort? My main concern is how soft they will get at room temperature.
I think they should be fine. They’re quite firm. If you’re worried, just keep them in the fridge until you pass them out to guests.
Do you leave out to dry a little?
You certainly can, but it’s not necessary. The sugar on the outside makes a nice light “crust”.
Do you have to dip them in granulated sugar?
Yes.
They look much prettier if you roll them in superfine sugar. You can make table sugar into superfine in your food processor. Just spin the regular sugar until the granules are quite fine BUT NOT POWDERED TEXTURE! You can buy superfine in the grocery store. I have made lemon, orange, maple, butter, almond and Mexican vanilla. Oh yeah sometimes I use peppermint and/or spearmint.
Have you ever tried making these with a decorator bag or is it possible
I doubt it would work. This has the consistency of Play-Doh, so I can’t imagine squeezing it out of a decorator bag. If you try it, let me know!
I have done this for a baby shower. It was so quick and easy, since I was also making 2 cakes and cupcakes.
This recipe works just fine without using the granulated sugar. If you work quickly, you can use this recipe in a regular cake decorator. They firm up nicely and look just as good as the molds if you know how to make a simple rosette
I made these with the cookie press and they came out absolutely beautiful!
Awesome!
How long do they need to set or dry before you put in refrigerator?
You can refrigerate them right away.
Hi I just made these today and they were sticking to the mold and was very hard to come out to the mold. What should I do to help them come out. I out a little extra powder sugar on them but that didn’t help
Hi Cheryl. I would add a bit more powdered sugar and mix it up again. Then, before placing in the mold, roll the ball in granulated sugar. This should help!
Can u roll out and use a small cookie cutter if u don’t have molds?
Yes, you can. I would recommend using a very small cookie cutter.
Would this recipe work in a sucker mold? I don’t mean like a round lollipop mold. The one I am wanting to use is a shallow baby onesie that you can insert sucker sticks into. Also I am wanting to split one batch up into three so that I can add three different flavors. Do you think one drop of flavoring for each part would be too intense?
Hi Kasie – The dough turns out to be the consistency of Play-Doh. I don’t know exactly what your mold is like so I can’t give you an exact answer, but just try to visualize whether or not you could do it using Play-Doh.
As far as the flavors, start with one drop and go from there. I do NOT think one drop per part would be too much. Thanks 🙂
This may sound silly, but could you use silicone molds for these? I had pink and white roses and green leaves at my graduation party in the early 80s. It’s a lost treat that should come back, unlike lime jello with pineapple and cottage cheese. Yep, I’m Minnesotan.
I think so, Janet. If you could remove Play-Doh from a silicon mold, then you’d be able to remove these mints from a silicon mold.
Can you use wax paper instead of parchment paper?
Yes
What kind of molds do you use or think work best?
Rubber mint molds. See recommendations above.
See post for recommendations.
With the large sheets of rubber molds, do you cut them apart into individual molds or leave the sheet intact?
I would break them apart.
Have you made chocolate cream cheese mints
If so, what do you use for chocolate and how much?
I’ve never tried it. It sounds interesting – let me know if you give it a try.
I am making them and bagging 4 to a bag on Sept 5th for a Sept 16th wedding. Will they be okay?
Yep! Just pop them in the freezer.
I’m going to be making mints for my son’s wedding in January. Will they be ok to freeze that long? Second, can colored sugar be used in place of the granulated white sugar?
I think they could be kept frozen that long. Just be sure to seal them VERY well (like triple bagged and put in a plastic container).
Also, yes, you can use granulated colored sugar instead of granulated white sugar.
I just made a double batch of these…..I have never made anything so frustrating. 1st…..I had the wrong kind of molds, they were chocolate molds and the mints would not “pop” out. I tried the cookie press, no go there either. So, I rolled them in marble size balls, put them between 2 sheets of wax paper and pressed them flat with a small glass. Not exactly what I wanted for my mother-in-laws 90th birthday next weekend but oh well. LOL The consistency of the mints was great, reminded me a lot of playing with play dough as a kid. I am hoping the will harden as they sit as they are pretty soft right now.
I hope they’re a hit!
I would like to pipe these. Do you think heating the mixture a bit would soften it enough to do that? I’d love to make them for the holidays, but I don’t have money to buy molds. I do have a bunch of nice piping tips, though.
I think that should work.
I’m having trouble getting past the overwhelming powdered sugar taste
Try adding some extra flavoring, such as vanilla, almond or peppermint.
Well so far they taste great but they do not work as a stand alone candy they are too mushy and I wanted them for Christmas candy boxes but they don’t have a consistency that will keep if you put them out. There has to be a better or different way to make them so you can not refrigerate all the time.
Hi Lorraine – Since these are made from cream cheese, they should be refrigerated most of the time. You could try adding a bit more powdered sugar to make them more sturdy.
Another Christmas where the weather is hot and humid spoiling my plans for making salted caramel and cooked fudge! My husband and I love working in the kitchen together and when we came across this recipe, nostalgia washed over us. But, alas, the hot, humid southeast Louisiana weather this Christmas baking and cooking season made this recipe a disaster. So disappointed as we were looking forward to these!
Oh no! So sorry to hear that. I hope you’ll give them a try when it’s not so hot & humid out. They really are super tasty!
I am planning to make these for a baby shower and have a “fondant mold” of little baby feet. Will a silicone fondant mold be as easy to remove the mint as true “mint molds”? Or, are they essentially the same thing? Thank you!
I think that should work. Just be sure to coat in granulated sugar before placing in the mold.
You answered every single question except mine. Thanks for being so welcoming. Won’t be coming back here, that’s for sure.
Wow…I’m just curious…what was your question??
Oh Mylanta… Wow, I guess you forget that these are REAL people with REAL lives, not robots. WE ALL make mistakes. Hopefully you’ve chilled since years passed. I didn’t post but I thought it was great she attempted to respond. Things happen, maybe she got called away and forgot. It’s ok for people to make mistakes. No reason to UNFOLLOW.
Tried making them out of silicone lego ice cube trays…………the secret turned out to be enough granulated sugar! Couldn’t get out of the molds – more sugar – look great!
Thanks for letting me know! Glad the sugar trick worked for you.
I made these today to send to my friend who is turning 50. We used to make these when we were kids. I can’t wait for her to see them. I followed recipe exactly and they turned out perfectly! Thanks for the memories.
Awesome, glad they turned out!
I make these for family weddings
It has become a fun tradition
I made them chocolate flavored once for my nephew. They turned out great
What a nice gesture for your family!
Do you recommend the normal liquid food coloring or the gel/paste food coloring? Thanks…gonna make for a bridal shower.
Either will work. Just start out with a drop or two to begin with, and go from there.
can I make dough night before make mints next day
Yes, absolutely!
I seen some people ask if you have to use the granulated sugar. I made these for my nephews wedding and just pressed them down with a fork. I didn’t use the granulated sugar. I’ve made them using a mold and you have to use the granulated sugar to keep them from sticking to the mold. Hope this helps! Love these mints!!
I have been making these mints for over 50 years – all of my kids graduations, weddings & anniversaries (including my own), birthdays, just for fun! They are the best ever! Really easy but very time consuming. They freeze well; I freeze each layer on a cookie sheet and then store them in a big Rubbermaid tub – keeps them protected also. I have found that you don’t need to use the rubber molds. I buy the sheets of plastic molds at your craft/hobby shops and cut them apart. They work just as well and you can get bigger mints if you so desire.
I want 2 make these 4 my daughters wedding come Oct. I am experiment ing ahead, would rock candy flavorings work instead of extracts?
Hi Betty – I’m not familiar with rock candy flavoring. I’d suggest making a small sample batch to try it out. Thanks!
💕 So lovely…. My Auntie Peggy made these for our wedding reception nearly 50 years ago. I’m wondering if anyone has ever tried Creme de menthe for flavoring?
Are these anything like melt away mints? I love those things!
Not really… I like both kinds! You’ll have to try the recipe and find out for yourself!
This is my grandmas mint recipe AND the plate the heart mints are on was my late grandmas dishes too!!
Enjoyed reading all about the mint recipe! Must try it myself…..
I HAVE MADE MANY TIMES. PERFECT. DON’T OVER Do THE AMT OF SUGAR U DIP BALL IN. THEY STAY PRETTIER.
SOME RECEIPES CALL FOR CRISCO OR EGG WHITES. CRISCO TOOO GREASY. EGG WHITES NOT NEEDED. KEEP LONG TIME IN FREEZER. PASTE COLORING MIXES BETTER AND NO LIQUUD. USE SMALL AMT PASTE ON TOOTHPICK. TAKES SO LITTLE. THEY MAKE DAIRY FREE CREAM CHEESE.
My grandmother use to make these all the time especially for showers. (I’m now 48) I have her molds & just made some for my daughters Azalea Trial Maid dress reveal. So easy & delicious. I used peppermint in one batch & vanilla in another.
Have made these for years & just made a batch for my daughter’s wedding in OCT. Brown colored cinnamon flavor (maple leaf molds), gold – butter flavor, crimson – peppermint, green – spearmint & orange – pumpkin spice. I layer colors till I get the right shade – using mostly the paste Wilton colors @Michael’s but Hobby Lobby carries a very large selection. Dry them one day on each side then clean up the edges & gently brush off any minor excess sugar (using a basting brush) and freeze them between layers of doubled up wax paper with a final layer on top. Fill the remainder of the container with crumpled waxed paper & freeze. Day of event, place them on a paper doily on a little clear plastic plate or do a larger presentation on a cardboard cake board with rectangular doily between layers about 1 – 2 hrs ahead & they are ready to eat. Can be eaten frozen & will melt in your mouth over a little longer time. They get a little more fragile when warm, so donning plastic gloves I arrange them frozen on the doily/ serving plate then leave them alone.
Thank you! You just shared a boatload of knowledge and experience!! Your caring enough to share will allow me much more success! 🙂
We have been making these since 1982 and always totally dry them before freezing. It can take days to dry them. When the top is dry they are turned over to dry the bottom. they can be stored in the freezer without putting them in layers with parchment paper between layers. We put them in freezer containers. The mints always taste just as good as fresh ones.
I have a question about vanilla flavoring . I use the oil flavorings when I make my mints, but I would like to make vanilla flavored mints but can’t find vanilla oil flavoring.. I appreciate your recommendation, suggestions what to use. Thank you🙂
Cindy
Vanilla extract would certainly work here!
Im not sure if you are still here to respond, but can I use Xylitol instead of powdered sugar in the recipe? Thanks
Hi Ashley – I wouldn’t recommend it! Definitely not the same taste or texture as powdered sugar.
How do I make cream color mints what color do I use.
I would leave the food coloring out altogether. Thanks!
Has anyone made these ahead and then flown with them to an event? Looking at what I can do ahead of time for my sisters bridal shower. But we will have about 9 hours in airports and flight time.
That should be fine!
I absolutely love making homemade mints they are by far better than any store boughten mints and you can always freeze them too and save them for your special occasion.
Having trouble with pressing mixture into mold and sticking to fingers and pulling out of mold.
Suggestions??
Hi Tim – Did you roll it in granulated sugar before pressing it into the mold? If that didn’t work, my guess would be your dough it a little too wet/sticky. You might need to try adding a bit more powdered sugar. The end consistency should be like Play-Doh.
If it’s the consistency of play doh, could you use a clean play doh factory press? HA! Fun shapes!
Actually, that would probably work! Love it.
I used to make these all the time with half and half mint and peppermint flavoring., as recommended by my beloved neighbor who gave me the recipe. I’ve never frozen them! Just layered them in a box/container with wax paper between layers, after they’ve firmed up. Many times I’ve used the stampers that you use with wax to seal letters, and there are wonderful choices in those designs, besides initials. I’ve also hand piped a joined initials monogram, on white mints in a contrasting color that was very beautiful. Also I’ve never had to coat them in any sugar. I’ll be making them again for a great granddaughter’s wedding this year and working on the “perfect” monogram.
These are delicious. I’ve switched most of the time from mint to coconut. If you make round balls of them and freeze them then you can use them in a chocolate fountain or fondue and people absolutely rave over them. Just another idea.
Hi Jenny! I’ve never tried coconut but that sounds delicious – especially dipped in chocolate. Thanks for your suggestion!
I haven’t made these in YEARS, so I did a quick Google and found you BECAUSE, I wanted to try a different flavor since I am out of mint AND my kids don’t like mint flavoring. You were the first one to pop up about different flavors. Im trying almond and vanilla. Thank you for posting and interacting with the comments. Great job on this post. VERY Informative. Thanks again & Happy Holiday.
Thanks Maggie! Hope you liked them.
Recipe worked great and came out of the mold easily. I ordered my mold on line and chose roses, however, it was not deep enough and difficult to see it was supposed to be a rose. I decided to roll into small balls about the size of a marble, then rolled them in a sugar mixture of red and white and did the fork indention on the top (like p-nut butter cookies). Worked well…
I’m glad you found a workaround, Phyllis! The fork indentation mints are still pretty 🙂
I am making mints for the first time for my daughters wedding. I am wondering how many to make for 200 people? I have always had someone make them for other weddings., but I don’t remember how many they made. Me I could eat 20 at a time!😆 What do you suggest? Thanks!
Hi Lin! Great question. I’m like you – I could eat a lot! This is just my opinion, but I would maybe plan on 3 mints per person? I’m assuming there will be other food and sweets there, so this doesn’t have to be the main food attraction. Good luck!
How long can they stay in the freezer? I am getting married in Feb 2024 and want to make them ahead of time so it’s done and we don’t have to worry about it.
Hi Taylor, You could make these probably 1 to 2 months ahead of time. Any longer, and they might take on the flavors and smells of the freezer. You could certainly try packaging them very carefully, double or triple bagging them – but I can’t make any promises!
Thank you for posting this recipe. I made these at least 50 time for wedding back in early 1990. I think the last time I made was my daughter gradation from college and now she called me to make them for grandson High school gradation. I had not keep the reason but at least I still have the molds.