Cream Cheese Mint Wreaths
How to Make Cream Cheese Mints for Christmas
If you’re looking for an easy, no-bake treat that looks adorable and tastes amazing, these Cream Cheese Wreath Mints are your new best friend. They’re soft, creamy, melt-in-your-mouth delicious, and have that perfect little peppermint kick that just feels like the holidays.
I love making these with the kids every December. They’re quick to whip up, fun to decorate, and make the whole kitchen smell minty and magical. Plus, they look so pretty on cookie trays or tucked into a little tin for teacher or neighbor gifts.
Let’s make some together! Make sure to also try our original cream cheese mints, too.
Ingredients You’ll Need:
- 6 oz softened cream cheese (room temperature is best)
- 3 cups powdered sugar
- ¼ teaspoon mint extract
- Green food coloring (gel or liquid)
- Sprinkles for decorating
- Piping bag fitted with a star tip
Instructions:
- Mix it up: In a medium bowl, combine your softened cream cheese and powdered sugar. Stir (or beat with a mixer) until the texture is smooth, thick, and frosting-like. It should hold its shape when you lift the spoon.
- Add the minty magic: Start with ¼ teaspoon of mint extract, mix it in, then give it a taste. Want more mint flavor? Add a few extra drops until it’s just right for you.
- Get festive: Add a few drops of green food coloring and stir until you reach your perfect holiday shade — light mint, deep evergreen, or anywhere in between!
- Pipe the wreaths: Spoon your mixture into a piping bag fitted with a star tip. On a parchment-lined baking sheet, pipe little wreath shapes (you can make circles, swirls, or even small stars if you like).
- Decorate: Add sprinkles, pearls, or colored sugar right away before the mints start to dry.
- Let them set: Leave the mints out at room temperature for about 6 hours. When they’re ready, the outside will be firm but the inside will still be soft and creamy.
- Store and enjoy: Once they’ve set, transfer them to an airtight container. Store them in the refrigerator, ideally in a single layer or with parchment between layers to keep them looking perfect.
Tips:
- Room temp cream cheese is key! If it’s too cold, your mixture will be lumpy instead of smooth.
- Don’t overdo the mint extract. A little goes a long way!
- Make them ahead! These can be made several days before your party. Just keep them chilled until serving time.
- Try other colors or flavors! Pink with strawberry extract for Valentine’s Day or light blue with vanilla for a winter wonderland party.
FAQs:
Q: Can I use peppermint oil instead of mint extract?
A: Yes, but be careful — peppermint oil is much stronger. Start with just a drop or two, then taste before adding more.
Q: Do these need to be refrigerated?
A: Yes. Because of the cream cheese, they should be stored in the refrigerator. Let them sit out for a few minutes before serving so they’re nice and creamy again.
Q: Can I freeze them?
A: Absolutely! Freeze in a single layer on a baking sheet first, then transfer to a container with parchment between layers. Thaw in the fridge before serving.
Q: How long do they last?
A: They’ll stay fresh in the fridge for up to a week, or in the freezer for about a month.
Q: My mixture is too soft to pipe. What can I do?
A: Just add a bit more powdered sugar, one tablespoon at a time, until it thickens up enough to hold shape.
Cream Cheese Mint Wreaths
Ingredients
- 6 oz softened cream cheese
- 3 cups powdered sugar
- Mint extract
- Green food coloring
- Sprinkles
- Piping bag with star tip
Instructions
- Combine the softened cream cheese with the powdered sugar. The texture should feel like thick frosting and should hold shape.
- Mix in a quarter teaspoon of mint extract, give the mixture a taste and add additional mint extract as needed.
- Mix in the green food coloring to create desired green color.
- Spoon the batter into a piping bag fitted with a star tip.
- Pipe the batter into the desired shape, onto a baking sheet lined with parchment paper.
- Add details with your sprinkles.
- Let the mints sit at room temperature for approx 6 hours. After 6 hours the mints should be hardened on the outside but soft and creamy on the inside.
- Serve or store in an airtight container in the refrigerator. Best to be stored in a single layer or with parchment between layers.
