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Cream Cheese Mints for Christmas

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These easy to make Cream Cheese Mints will be perfect on your Christmas dessert table! All your friends and family will love them as gifts as well!

Cream Cheese Mints

Making Cream Cheese Mints has been on my list for several years, with all the other Christmas baking to be done, I just never got around to it.

But I will definitely be adding them to my dessert table this holiday season! They are super easy, taste delicious and turned out really cute in these little bite size stars.

Cream Cheese Mints Recipe

Once the basic Cream Cheese Mint Recipe is made, there are endless ways to shape them. You can even use mint molds. This time though, I chose to make them into stars using a piping bag and decorator tip #199.

Cream Cheese Mints supplies

The homemade mints have only 4 ingredients – cream cheese, powdered sugar, peppermint extract and coloring. Since the mints are for Christmas, I chose red and green coloring. You can easily change the color to make them for any holiday or celebration.

Pro Tip #1: If you are using red coloring, be sure to use – no taste red, otherwise, the regular red coloring is very bitter.

Pro Tip #2: You can use any decorator tip that you like – star (open or shut) or round (small or large). I ended up not using the decorator tips in the photo because I wanted the mints to be bite size, so I used tip #199. The mints ended up being about the size of a dime.

Cream Cheese Mints for Christmas

Divide the mints into three bowls, and color one with red and another with green. Be sure to mix it, until well combined and smooth.

Piping Cream Cheese Mints

Now it’s time to pipe the cream cheese mints – line a cookie sheet with parchment paper first. Then pipe on the size of mints that you want.

Pro Tip #3: The decorator tip #199 fits on a coupler. If you are using more than one color, you may want to use more than one decorator tip. I only have one and had to wash it several times in between piping the different colors.

Pro Tip #4: These Cream Cheese Mints have peppermint extract in them, but you can certainly use other flavoring if you aren’t a mint fan. I will add though, the peppermint is not overwhelming in this recipe.

Drying Cream Cheese Mints

After all the mints have been piped, then it’s time to let them dry on the counter for at least 4 hours or until firm. The larger the mint, the longer it will take for them to dry.

Making them at least a day ahead is best. They also keep really well in an airtight container in the refrigerator up to 1 month. You can also freeze them up to 4 months. Just be sure when you are storing them to separate the layers with parchment paper. And if you make the stars, be sure they are totally dry or the points will break off.

Cream Cheese Mints

If you want the Cream Cheese Mints round, roll them into balls, then flatten with a fork. You can also roll them in powdered sugar to keep them from sticking to the fork.

Cream Cheese Mints shaped like Santa Hats

You can also make the Cream Cheese Mints into these cute little Santa Hat Mints. 

Cream Cheese Mints

Cream Cheese Mints

Cream Cheese Mints

Cream Cheese Mints for Christmas

Yield: 10 dozen
Prep Time: 20 minutes
Total Time: 20 minutes

Easy to make Cream Cheese Mints, great for the holidays, or any celebration!


  • 1 package (8 ounce) cream cheese, softened
  • 5-6 cups powdered sugar
  • 1 teaspoon peppermint extract - or other flavoring
  • Coloring - Gel coloring works best


In a large mixing bowl, beat cream cheese about 2-3 minutes or until smooth

Add powdered sugar 1 cup at a time, beating after each addition. I used 5 1/2 cups, you may need a little more or a little less depending on stiffness of dough

Add peppermint extract, mix well

If you are using multiple colors, divide mint dough into bowls

Combine coloring until desired color, mixing well

Add parchment paper to cookie sheet

Add decorator tip to bag, add mint dough and pipe on mints. You can also roll the mint dough into small balls and flatten with a fork that is dipped in powdered sugar.

Let stand on counter to dry at least 3-4 hours, depending on size on cream cheese mints

Store in airtight container in refrigerator for up to 1 month, or freezer for up to 4 months


The yield amount will depend greatly on the size of the mints.


  1. We followed the recipe to a T but it is way to thick it is big able to be squeezed through the bag/tip. Also, it’s not sticking to the parchment paper. Suggestions ?

    1. Not , instead of big. Typo

    2. Hi Doni, if the mints are too thick, you may have added too much powdered sugar. It might also have to do with the type of cream cheese you used.
      You can thin it out with a tiny bit of milk or soft butter.
      I’m not sure about the sticking, do you mean after you pipe them they aren’t sticking to the parchment? Or after they are piped on they are sticking to the paper?

      1. Linda macdougall says:

        Mine are soft and sticking to the paper had them in fridge and freezer and still soft and sticky

        1. Hi Linda, I’m guessing you didn’t add enough powdered sugar. It also might be humidity in the air.

    1. Wondering if you can use molds for this

      1. Hi Ruth, yes you can certainly use a mold. Silicone molds are best.

  2. I just made these mints but I used bananas flavor instead of peppermint, because my sister and brothers kids don’t like mint. I so hope they are a hit for Thanksgiving and Christmas.

    1. That’s a great idea Alicia! Thanks for sharing!

  3. Which tip did you use in the actual photo? At first I thought it was #199 tip until I kept reading and you said you didn’t use the tip that is shown in the picture.

    1. Hi Maria, yes I used a #199 tip. The photo I was referencing, that I didn’t use the tips, was the photo with the mints in bowls. Those tips are larger (1M) and more open.
      I found that a small closed tip works best.
      Hope that helps! Enjoy!

  4. Jen Pellzy says:

    I see that you recommend putting these in an air-tight container in the fridge, but are they shelf-safe for any length of time, given the cream cheese? I’d like to make these for co-workers, but there won’t be a good way to refrigerate them when I hand them off. Thanks in advance!

    1. Hi Jen, I don’t know how long you will need to have them not in the refrigerator but they should be fine for several hours out. Just be sure they are in containers for part of the time.
      There are others that say you can keep them room temperature, however I am always a bit cautious of that with the cream cheese.

  5. My Mother made 100’s of these in the shape of a red rose and green leaves for my sister’s wedding in 1964. Back in those days, the reception with food prepared by the families was served in the church dining hall and the dance was after the reception. Mom stored them in a deep freezer in shoe boxes telling us not to eat them because they were for the wedding. Needless to say, big brothers can talk little sisters into doing anything and a few were snitched now and then.

    1. That’s a great memory Lynn! I remember, even though I was little, when wedding receptions were held at the church.
      Thanks for sharing with us! Enjoy your holidays!

    2. do you know if these mints can be put into paper cups and then into slightly sealed bags for gifts?

      1. Hi Jaynie, yes they will hold up just fine for that.

        1. Anna Berry Berry says:

          Can you place them in dehydrator and for how long?

          1. Hi Anna, I have never tried putting the cream cheese mints in the dehydrator.

  6. These looked so amazing. I made them last night. Problem though. I followed the directions, made cute stars with my decorator bag and they have been out over night. They will not set up and get hard enough to remove them from the silicone mat. I have even put them in a low temp oven this morning. No luck. Still too soft. Did I not use enough Powdered Sugar? The mix was pretty firm. Any tips?

    1. Hi MaryAnn, Sorry you are having trouble. I didn’t have that trouble, so I researched the answer. The only reason I can see is that your dough was too wet.
      Let me know if you have more question, I’m happy to trouble shoot with you.

  7. These are such pretty mints! I will definitely make these! I like your display of them.

    1. Thanks so much Betsy! I am thrilled that you like them!

    1. Thanks Jamielyn! The cream cheese mints make great gifts too!

  8. Rachael Yerkes says:

    These are so cute! We will be making these for Christmas for sure

    1. Thanks so much Rachael! Thrilled you like the Cream Cheese Mints!

  9. Heather Seeley says:

    These mints are so pretty! Will definitely be making for the holidays!

    1. Thank you Heather! They are really fun to make too!

  10. My kids love making these as teacher gifts!

    1. Such a great idea Sarah! I bet the teachers love them too!

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