Cream Cheese Mints

Sweets recipes, this recipe for Cream Cheese Mints is both simple and delicious.

SweetsThis batch of cream cheese mints caused me to exercise a vast amount of self control.

Vast, people.

And I did okay at exercising all this self control.  Not amazing, but okay.

In other words, I only ate half the batch by myself before I shared with anyone.

These little mints are not unlike the Butter Mints over at Averie Cooks, or these Cream Cheese Mints from Kelley Highway.  I’ve been drooling over both of these little confections for weeks.

I was self-controlling right and left so I could share these little goodies with my friends, who were obviously impressed.

I might be reading too much into their compliments and snacking.

But I don’t think so.

Cream Cheese Mints

Here’s the thing.  Once you mix these up, and form them into whatever shape you’re going to use, you have to lay them out on a tray and let them dry for a long time, overnight at least, but preferably 24-36 hours.

I had this really great idea to put them in a container, so I would Stop. Eating. Them., but, of course, I couldn’t do that.  Because the texture is ever so much better with a few more hours of drying.

Just a few more hours.

sweetscream cheese mints

I’m really not quite as pathetic as I’m making it sound here.  But the mints are really that fantastic.  My kids were distraught that I shared them all with my friends instead of with them.  I tried to explain to them that they get the benefit of my weekly cookie and dessert making, and the friends ought to have a turn once in a while.

But next time, I’m making a double batch.

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5.0 from 2 reviews
Cream Cheese Mints
Homemade cream cheese mints.
Recipe type: candy
  • 3 oz. cream cheese, softened
  • ⅓ cup sweetened condensed milk
  • dash salt
  • ½ tsp. peppermint extract
  • 1-2 drops food coloring
  • 4½ cups powdered sugar
  1. Beat cream cheese and sweetened condensed milk until smooth. Add salt, extract, and food coloring. Mix well.
  2. Add powdered sugar, a bit at a time, mixing well to form a thick dough.
  3. Shape and roll dough into logs, about ½" thick, and slice mints about ½" thick.
  4. Lay mints on a tray lined with wax paper, and let dry several hours or overnight. Store in an airtight container.

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cream cheese mints

 This post linked up at: The Country Cook; Plaid & Paisley Kitchen; Pinch of Joy: Alderberry Hill; Couponing & Cooking; This Gal Cooks; Skip to my Lou; Mrs. Happy Homemaker; Make Ahead Meals for Busy Moms; I Should Be Mopping the Floor; Between Naps on the Porch; Back for Seconds; Kitchen Meets Girl; 365 Days of Baking; DIY Dreamer; Gingersnap Crafts; Handy Man Crafty Woman; White Lights on Wednesday; Sugar and Dots; Lady Behind the Curtain;

18 thoughts on “Cream Cheese Mints

    1. Jen Post author

      Portia, I couldn’t tell you, mine were gone the same day! I imagine that if they were well dried and stored in an airtight container they would be fine for a few days at least, and maybe longer if stored in the fridge.

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  2. Angie

    The key to storing these is to wait until they are dry and then put them in the freezer, layered between sheets of waxed paper. My family makes these for big occasions – birthdays, weddings, etc. – and we always make them ahead of time and you can freeze them for at least 3 months. Also, you can buy specialized flavorings for them – for my wedding we used a cheesecake flavor that I really enjoyed as well as peppermint.

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  4. Abby

    Can’t wait to try these! So do you let them sit out, uncovered, for 24-36 hours, or do you put them in a container during the drying process?

    1. Jen Post author

      Abby, you definitely have to leave them UNcovered and UNcontained. I recommend leaving the house when you make them, to help your self-control. (At least, that’s what I have to do!)

  5. Cil Cole

    I grew up making cream cheese mints in rural Iowa (where I moved to with my family in 3rd grade). They were made for every occasion in town, almost every wedding, baby shower, graduation, etc. The only way to be disciplined at not eating them ahead of time was to make them with someone and only make the promised amount. It does take multiple measures of discipline! When all else fails remember they are like eating straight sugar for your inspiration to find ways to be more disciplined.

    They were usually made at least a week ahead of time to dry properly, laid out on sugar covered wax paper, and turned over every couple of hours till they were dried out (about a day). Then packed into clean flat cardboard boxes lined with wax paper not air tight! If you freeze them, completely thawing before unwrapping them, then lay them out to dry a little more, as the cold will draw extra moisture. The recipe I’ve always used was simple: cream cheese and powdered sugar (we didn’t use milk nor salt), flavoring and coloring, then a little more powdered sugar to achieve the consistency of play dough, which all depended on the humidity and type of food coloring.

    All the local dime stores sold rubber molds for various occasions in many motifs. Instead of rolling balls into the granulated sugar, I was taught to first, fill the rubber mold with granulated sugar, dump it out, then press in your mint dough, and pop it out. Fill the mold with sugar again and dump out the excess between pressing in the mint dough each time. The first 2 or 3 may stick a little and need reforming, but after that just the right amount of granulated sugar sticks in the mold each time. It was like putting up beans, and a bit boring, with the promise of a couple of mints to eat when you finished. Plus, hopefully being invited to the special occasion they were made for. But I was totally fascinated by the ability to create mints as fancy and more so than anything you could buy.

    I too once asked how long they would keep, when I was first introduced to making them. The older lady (like an adopted grandmother) only laughed. But I wanted to know — She supposed they’d keep quite a long time being dried and mostly sugar, but she couldn’t actually say because she never knew any that lasted that long.

    This lady would save the sugar to reuse for coffee. Her husband teased, “Oh I see we’ll be using confetti sugar for a couple of weeks.”

    She even made chocolate ones using Neslie’s quick mix (the dried powdered mix for chocolate milk). This lady used a little less powdered sugar and let the mix color the dough (instead of using food coloring). These too were hard to resist. They made great turkey shapes, and fall leaves. The fun part was that these took more taste testing to get the amount of chocolate mix right.

    I found your sight looking for these rubber molds which I have not found in any stores outside of Iowa.

    –Thanks for the fun, I guess I could just roll them out and cut them, or form balls and press them without a mold, after all they are like play dough.

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