These No-Bake Cream Cheese Holiday Mints Are Sure to Satisfy Your Sweet Tooth

POPSUGAR Photography | Julia Duda
POPSUGAR Photography | Julia Duda

If you're looking for a festive treat that will satisfy your sweet tooth but is super low-maintenance, meet your match: cream cheese holiday mints! These little treats are like a cookie and candy hybrid, and they definitely deliver on the sweetness level.

With just a few ingredients like powdered sugar, cream cheese, milk, mint extract, and sprinkles, you can throw together this recipe while focusing more on the Christmas movies playing in the background. And the best part of all? These mints are no-bake! All you have to do is combine the ingredients, refrigerate for a short time, and then you have a huge batch of holiday treats that — when stored in your fridge or even freezer — will last all season long. Keep reading for the full recipe.

POPSUGAR Photography | Julia Duda
POPSUGAR Photography | Julia Duda
POPSUGAR Photography | Julia Duda

Cream Cheese Holiday Mints

Prep Time30 minutes
Yield60-80 mints

Salty Side Dish


    • 4 ounces cream cheese, softened
    • 4 cups powdered sugar
    • 1/2 teaspoon mint extract
    • 1 tablespoon milk
    • 1/4 cup holiday sprinkles, plus 2 tablespoons to add to the batter itself
    • 1/2 cup granulated or powdered sugar (to roll your dough balls in)


    1. In a large bowl and using a hand mixer, beat your cream cheese and mint extract until smooth and combined.

    2. Beat in 2 cups of powdered sugar and milk until smooth — don't overmix.

    3. Add another cup of powdered sugar and 2 tablespoons of sprinkles, then mix on low speed.

    4. Knead your final cup of powdered sugar in with your hands until the dough is smooth. If your dough is still sticky, add more powdered sugar until you can form balls.

    5. In a separate bowl, mix your half cup sugar with the sprinkles.

    6. Shape your dough into tiny balls, about 3/4 inch, and roll each one in your sugar/sprinkle mix.

    7. Lay out your dough balls onto a baking sheet, and let them sit in the refrigerator for 30 minutes.

    8. After 30 minutes, remove your mints from the fridge, and press the centers of each one in with fork. You can let your mints harden on the counter or put them in an airtight container and store extras in the refrigerator.


    The yield of this recipe varies greatly, depending on how small or large you make your mints.