Christmas Cream Cheese Mints
These melt-in-your-mouth Christmas cream cheese mints are a festive no-bake treat perfect for holiday candy trays.
Equipment
Ingredients
Ingredients
cream cheese (room temperature)
113 g
powdered sugar
480 g
Christmas sprinkles
60 ml
milk
15 ml
peppermint extract
5 ml
Instructions
Cream the cheese and extract
Combine cream cheese and peppermint extract until smooth.
Add half the powdered sugar and milk
Add 240 g powdered sugar and the milk to the mixture.
Mix until smooth
Mix until the mixture is smooth and creamy.
Add remaining powdered sugar
Add the remaining 240 g powdered sugar and mix on low speed until fully incorporated.
Fold in sprinkles
Gently fold in 30 ml of the sprinkles.
Roll into balls
Roll the mixture into small balls approximately 2 cm in diameter.
Coat with sprinkles
Roll each ball in the remaining sprinkles to coat evenly.
Refrigerate on baking sheet
Place the coated mints on a parchment-lined baking sheet and refrigerate for 30 minutes.
Flatten mints
Press each mint flat with the tines of a fork to about 6 mm thick.
Dry on counter
Allow the mints to dry on the counter for about 1 hour.
Storage
Store in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.