These 4-ingredient cream cheese mints are the exact kind of thing my mother-in-law now expects at every family dinner. They look like you spent all afternoon piping and fussing, but in reality they’re just cream cheese, powdered sugar, peppermint extract, and a little food coloring mashed together in one bowl. My first time making them was for a last-minute holiday potluck—I needed something cute, cheap, and fast—and they’ve been in constant rotation ever since. They’re perfect for showers, holidays, or anytime you want a pretty dessert that feels special but takes almost zero effort.
Serve these cream cheese mints chilled on a simple round ceramic platter or small tray so their soft pastel colors really pop—think pale pink, mint green, soft yellow, or baby blue. They pair well with coffee or tea after dinner, or alongside a light dessert like fruit salad or angel food cake. For parties, I like to set the tray on the kitchen counter or buffet next to salty snacks (like mixed nuts or pretzels) because the sweet-minty bite balances the saltiness really nicely. Keep a small spoon or tongs nearby so people can grab a few without touching the whole tray.
4-Ingredient Cream Cheese Mints
Servings: 40–50 bite-sized mints
Ingredients
4 oz (113 g) cream cheese, softened to room temperature
3 cups (360 g) powdered sugar, plus a little extra if needed
1/2 teaspoon peppermint extract
Gel or liquid food coloring, assorted pastel colors (a few drops of each)
Directions
Line a baking sheet or large tray with parchment paper so the mints don’t stick. Set it aside on your counter where the mints can sit undisturbed to dry.
In a medium mixing bowl, add the softened cream cheese. Beat with a hand mixer or stir vigorously with a sturdy spoon until completely smooth and creamy, with no lumps.
Add the peppermint extract to the cream cheese and mix until evenly combined. Start with 1/2 teaspoon; you can taste and add a tiny drop more later if you like a stronger mint flavor.
Gradually add the powdered sugar to the cream cheese mixture, about 1/2 cup at a time, mixing well after each addition. The mixture will go from soft and sticky to a thick, smooth dough that holds its shape. If it still feels too sticky to roll after all the sugar is in, add 1–2 tablespoons more powdered sugar until it’s workable but still soft.
Divide the dough into 3–4 small bowls, depending on how many colors you want. Add 1–2 drops of food coloring to each bowl (think soft pastel shades) and gently mix until the color is evenly distributed. Add more color a drop at a time if you want it slightly deeper, but keep it pastel for that pretty, fancy look.
Pinch off small pieces of the tinted dough, about 1 teaspoon each, and roll them between your palms into smooth little balls. Place the balls on the prepared parchment-lined tray, spacing them just a bit apart.
To give the mints a simple, “I totally bought these from a fancy candy shop” look, press each ball gently with the tines of a fork, the bottom of a glass, or your fingertip to flatten slightly. They should be about 1/4 inch thick with a smooth, matte surface.
Let the mints sit at room temperature, uncovered, for 2–4 hours, or until the outside feels dry and slightly firm to the touch. For a more set, melt-in-your-mouth texture, you can also refrigerate them for at least 1 hour after they’ve dried a bit on the counter.
Once the mints are firm enough to handle, transfer them to a round ceramic serving tray or airtight container. If stacking, place a sheet of parchment or wax paper between layers so they don’t stick together.
Serve chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. Let frozen mints sit at room temperature for 10–15 minutes before serving so they soften slightly.
Variations & Tips
To keep these feeling fresh even when you bring them to every family dinner, you can switch up the colors and shapes with almost no extra effort. For holidays, go with seasonal colors—soft green and white for Christmas, pink and white for Valentine’s Day, or pastels for baby showers and Easter. If you don’t love strong mint, cut the peppermint extract down to 1/4 teaspoon and add 1/4 teaspoon vanilla extract for a milder, creamy-mint flavor. You can also swap peppermint for spearmint or use lemon extract for a citrus version that still uses the same basic formula. For texture, roll the balls in a little extra powdered sugar before flattening, or lightly press them into granulated sugar so they get a sparkly finish. If you have silicone candy molds, press the dough into them for easy little shapes—hearts, flowers, or shells—then pop them out and let them dry on a tray. For make-ahead prep, mix and color the dough the night before, cover each color tightly in plastic wrap, and roll and shape the mints the next day when you have a few spare minutes. They’re very forgiving, so you can scale the recipe up or down depending on how many people your mother-in-law has invited this time.
