Cream Cheese Peppermints

Last Updated on February 27, 2025 by becky

An easy recipe for cream cheese peppermints in pretty tie-dye colors.  Cream cheese, confectioner’s sugar, natural peppermint oil, and a pinch of salt make these the best cream cheese peppermint candies.

Why Make These Cream Cheese Peppermints?

Made with soft cream cheese and natural peppermint oil, these pretty, pastel-colored mints have long been an Easter favorite in my family. Growing up, we always made a batch of cream cheese peppermints to serve alongside the Easter cookies and buttercream eggs.

In our family, we always made these mints in solid colors, rolling each into a ball and topping it with a star of piped buttercream. Here I’ve given this recipe a bit of a modern upgrade, using silicone candy moulds and a swirl of gel coloring to create a tie-dye effect.

These tie-dye peppermints are sure to be a crowd pleaser at Easter, or any other time of the year. I love using pastel gel colors for these mints, but any color combination will work. (I’m already thinking of trying rainbow for my next batch!) Oh, and I brushed my mints with a bit of edible glitter, but it’s up to you rather you choose to add sparkles or not.

Cream Cheese Mint Recipe Ingredients

To make cream cheese mints, start by gathering the following ingredients:

• Cream Cheese – I tested this recipe with American-style cream cheese. I have not tested it with British cream cheese.
• Confectioner’s Sugar – A.k.a. icing sugar or powdered sugar. You’ll need 350 grams (about 2 1/2 – 2 3/4 cups) of confectioner’s sugar for the dough, plus more to adjust the consistency.
• Peppermint Oil – Start with 2-3 drops of peppermint oil, then taste and adjust as necessary. But don’t overdo it—natural peppermint oil is very strong!
• Kosher Salt – A pinch of fine kosher salt cuts the sweetness of the confectioner’s sugar.
• Gel Food Coloring – I prefer the Chefmaster brand of gel food coloring for tinting cream cheese peppermints.
• Edible Glitter – Totally optional, but I love dusting my mints with edible glitter for some extra sparkle!

Selecting a Candy Mold

Silicone candy molds are inexpensive, come in many shapes and sizes, and are easily purchased via Amazon, at a cake decorating or kitchen supply store, or a craft store. I recommend stocking your supply closet with a variety of mold options.

If you do not have a silicone mold, you can use gloved hands to roll the mints into balls instead. Or, roll the peppermint dough to about 1/2-inch thickness, then use a small metal cutter to cut the mints into fun shapes.

Cream Cheese Peppermint Tips & Tricks

It is best to use gel food coloring for this recipe, rather than liquid or powder. I chose pink, purple, blue, green, and yellow for my mints, but feel free to use any colors you’d like! If you don’t want to make “tie dye” mints, you can stick with solid colors, or even skip the food coloring and retain the natural white color of the dough instead.

I suggest using pure peppermint oil, rather than peppermint extract. (Lorann Oils is my go-to brand for food-grade oils). However, extract will work in a pinch; just remember that you’ll need a larger quantity, since extracts are less powerful than oils. I suggest taste-testing along the way. You want a robust, minty flavor, but not so strong that it overpowers the cheese.

Do not skip the freezing step in this recipe! Freezing will help the mints to retain their shape when removed from the mold. If the dough is too warm, it will stick to the silicone.

Make-Ahead and Storage Suggestions

Arrange cream cheese peppermints in an airtight container, layered between sheets of parchment or wax paper. Store in the refrigerator for up to one week.

Other Easter recipes you might enjoy:

Cadbury Mini Egg Cookies
Creme Egg Brownie Cups
Buttercream Easter Eggs
Peanut Butter Eggs

And if you do make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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