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.
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