Cream Cheese Mints

posted  Nov 17, 2013

I think edible gifts are extra thoughtful and special. Just because it didn't break the bank doesn't mean that you didn't make it with love. Just the fact that you made it with your hands says more than most expensive gifts could.

This holiday season, I decided to make these delicious little Cream Cheese Mints. They're creamy, fresh, sweet and adorable. What's perfect is that you can customize their colour to match the pretty packaging. I popped my cool blue mints into sweet little snap jars and wrapped icy blue ribbons around them and topped each off with a silver ornament and little snowflake tag with silver writing. Super cute!

    • 250 gram Philidelphia Brick Cream Cheese, room temperature
    • 1 tsp pure peppermint extract
    • 3 dash food colouring of choice
    • 5 cup powdered sugar
Cook Time0 min.
Prep Time20 min.
Yields10 serv.
  1. Line two baking sheets with wax paper, tape down the ends and set them aside. Fit a large pastry bag with a medium star tip.
  2. In a large bowl with an electric mixer, beat the cream cheese and peppermint extract until it's smooth. Add the powdered sugar and and mix it until you achieve the consistency of thick cream cheese frosting. The peaks should remain quite stiff and not melt down when the mixer is stopped. Add more powdered sugar if necessary.
  3. You can tint your cream cheese mints any colour using food colouring. I opted for an icy blue using a few drops of liquid blue food colouring. A little bit goes a long was so make sure not to add too much and make your mixture too thin.
  4. Fill the pastry bag with the minty mixture and pipe little kisses onto the prepared baking sheets. You should get about 250 of them.
  5. Let them sit for about an hour to set then store them in the fridge for freezer. They'll last about a month in the fridge and up to four in the freezer. Enjoy!

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