Christmas Cream Cheese Mints (No-Bake)

by
Jump to Recipe Print Recipe

Easy cream cheese candy in 20 minutes + chill

Soft, melt-in-your-mouth peppermint mints you press, slice, or roll—perfect for cookie trays, weddings, and Christmas tins.

Pastel cream cheese mints pressed with fork ridges on parchment, some chocolate-dipped, arranged in candy cups.

Why you’ll love it

  • Built to win Christmas mints and cream cheese candy searches
  • Truly cream cheese snacks easy: one bowl, no stove, no thermometer
  • Classic buttermints recipe texture—creamy, not chalky
  • Colors and flavors are flexible (cream cheese flavors)
  • Doubles as components for mint chocolate desserts, mint fudge, or mint brownies recipe toppers

Ingredients (notes only)

  • Cream cheese: full-fat, room temp for smooth dough
  • Powdered sugar: sift for silky bite; add gradually for perfect texture
  • Peppermint extract + vanilla: clean mint with rounded finish
  • Butter (optional): a small amount = old-fashioned butter mints richness
  • Pinch salt: balances sweetness
  • Gel food colors: pastel holiday shades hold best
  • Coating: granulated sugar or sanding sugar for light crunch

Full measurements in the recipe card below.

Step-by-step

  1. Beat base
    In a bowl, beat softened cream cheese (and butter if using) until perfectly smooth.
  2. Flavor
    Mix in peppermint extract, vanilla, and a tiny pinch of salt.
  3. Sugar in
    Add powdered sugar 1 cup at a time until a soft, kneadable dough forms—smooth, not sticky.
  4. Color
    Divide and tint with gel colors. Knead briefly to marble or fully blend.
  5. Shape
    Roll ½-inch balls and press with a fork, or roll ropes and slice into pillows. Dip tops in fine sugar if you like.
  6. Chill to set
    Arrange on parchment and refrigerate 30 to 60 minutes until firm. Store cool.

Pro tips

  • Start with room-temp cream cheese for a lump-free dough.
  • Add powdered sugar gradually—stop when the dough is barely tacky; over-sugaring = crumbly mints.
  • Peppermint is strong: measure carefully; ¾–1 teaspoon usually hits the sweet spot.
  • Fork-press for the classic look; coat the fork in sugar to prevent sticking.
  • For pipeable swirls, beat in 1 to 2 tablespoons extra cream cheese and chill the dough 10 minutes before piping.

Variations

  • Butter Mints (Homemade): add 2 tablespoons soft butter; keep peppermint light.
  • Chocolate-Dipped: dip set mints halfway in melted dark chocolate for mint chocolate desserts.
  • Mint Fudge Topper: press tiny discs on freshly poured chocolate fudge.
  • Brownie Garnish: place mini mints on warm brownies in the last 2 minutes of baking (mint brownies recipe vibe).
  • Flavor Swaps: lemon, almond, or orange extracts for non-mint cream cheese flavors trays.

How to serve

Pile into candy cups, add to cookie boxes, or sprinkle on peppermint bark boards. Great after-dinner mints.

Make ahead & storage

  • Chill: 2 weeks in an airtight container with parchment layers.
  • Freeze: up to 2 months; thaw in the fridge overnight.
  • Room temp: keep below 70°F for best texture; avoid direct heat or sun.

FAQs

Why are my mints sticky?
Not enough sugar or the room is warm. Knead in 1 to 2 tablespoons powdered sugar and chill 10 minutes.

Can I skip peppermint?
Yes—use vanilla, almond, or lemon for a gentle candy.

Do I need butter?
Optional. Butter adds classic buttermint richness; the mints set fine without it.

How many colors can I make?
Divide the dough as you like; 3 to 4 pastels photograph best on holiday trays.

Simple Nutrition (estimate, per 3 small mints)

Calories: 150 | Fat: 5 g | Carbs: 26 g | Sugar: 25 g | Protein: 1 g | Sodium: 30 mg

Sarah

Cream Cheese Mints (Christmas Mints)

Old-fashioned, no-bake cream cheese mints with a refreshing peppermint flavor and melt-in-your-mouth buttermint texture. Perfect for Christmas tins, weddings, or holiday candy trays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill 1 hour
Total Time 50 minutes
Servings: 40 servings (3 mints each)
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz cream cheese, softened (full-fat)
  • 2 tbsp unsalted butter, softened (optional, for butter mints)
  • ¾–1 tsp peppermint extract, to taste
  • ½ tsp vanilla extract
  • 1 pinch fine salt
  • 4–4½ cups powdered sugar, sifted and divided (start with 4 cups)
  • gel food coloring, assorted (optional)
  • ¼ cup fine granulated or sanding sugar, for coating (optional)
  • 6 oz dark chocolate, melted (optional, for dipping)

Equipment

  • hand mixer
  • spatula
  • Parchment paper
  • fork or piping bag

Method
 

  1. In a large bowl beat cream cheese (and butter, if using) until smooth and fluffy, 1 to 2 minutes.
  2. Mix in peppermint, vanilla, and a pinch of salt.
  3. Beat in powdered sugar 1 cup at a time until a soft, pliable dough forms that is only slightly tacky. You may not need all the sugar.
  4. Divide dough and tint with gel colors as desired.
  5. Roll ½-inch balls; dip tops in sugar and press gently with a fork, or roll ½-inch ropes and slice into pillows.
  6. Place on parchment-lined trays and chill 30 to 60 minutes until firm.
  7. Optional: dip set mints halfway into melted chocolate; return to parchment and chill to set.

Nutrition

Calories: 150kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 30mgPotassium: 10mgSugar: 25gVitamin A: 150IUCalcium: 20mgIron: 0.2mg

Notes

Subs: Use lemon, almond, or orange extract for a non-mint version.
Pipeable Swirls: Beat in 1–2 tbsp extra cream cheese and pipe with a star tip, then chill.
Coloring: Use gel or powdered food colors to keep dough firm (avoid liquid coloring).
Storage: Refrigerate airtight up to 2 weeks or freeze up to 2 months.
Equipment: Hand mixer, spatula, parchment, fork or piping bag.

Tried this recipe?

Let us know how it was!

Leave a Comment

Recipe Rating