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Small, round Cream Cheese Mints in soft mint green, pale pink, and butter yellow.

Classic Pastel Cream Cheese Mints

These no-bake Cream Cheese Mints are an elegant holiday classic. Learn how to make soft, pastel-colored, fork-pressed candies with a perfect matte texture in just minutes.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 60 candies
Course: Dessert, Snack
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Mint Base
  • 4 oz cream cheese (113g), softened
  • 1 tbsp unsalted butter (15g), softened
  • 4 cups powdered sugar (480g), sifted
  • 1 tsp peppermint extract (5ml)
  • 3 drops gel food coloring mint green, pale pink, butter yellow

Equipment

  • 1 Heavy-Duty Stand Mixer or Hand Mixer Essential for creaming the fats.
  • 1 Classic Dinner Fork Used to create the subtle ridge pattern.

Method
 

Making the Mints
  1. Place the softened cream cheese and butter into a large mixing bowl. Beat on medium speed until completely smooth. Add the peppermint extract and blend for 15 seconds.
  2. Turn the mixer to the lowest setting. Gradually add the sifted powdered sugar, about one cup at a time, until a thick, pliable dough forms.
  3. Divide the dough evenly into four bowls. Leave one pure white, and use gel food coloring to tint the others mint green, pale pink, and butter yellow.
  4. Roll the dough into small balls and place them on crinkled parchment paper. Dip a fork into powdered sugar and press down on each ball to create a ridged pattern.
  5. Allow the candies to sit at room temperature for 2 to 4 hours to develop a smooth, soft, matte texture before storing in a decorative tin.

Notes

Always sift your powdered sugar to prevent white lumps in the colored dough.
Use gel food coloring instead of liquid drops to maintain the proper dough consistency.