Description
Make perfect Funfetti Cream Cheese Mints with this easy no-bake recipe! Creamy, festive, and ready with just 5 ingredients. Perfect for holiday parties and gifts!
Ingredients
- 4 oz cream cheese, softened (brick-style, not spreadable)
- 1 tablespoon unsalted butter, softened
- ½ teaspoon vanilla extract
- 1–2 drops clear almond extract (optional, for extra flavor)
- 4 cups powdered (confectioners’) sugar, plus extra as needed
- Red, green, and white sprinkles (holiday “funfetti” style)
- Edible glitter or sanding sugar (optional, for decoration)
Instructions
Turn on your mixer and beat the cream cheese with butter until it’s totally smooth. Takes about two minutes. Any lumps you leave now will show up in your finished mints looking bumpy.
Dump in vanilla and almond extract and mix it around. My kitchen starts smelling amazing at this point.
Put your mixer on low and slowly add about half the powdered sugar. Don’t just dump it all in at once unless you want a sugar explosion. I did that once and later found powdered sugar on top of my microwave which is like three feet away from the bowl.
Keep adding more sugar bit by bit. Watch it go from looking like thick icing to looking like actual dough. Touch it with your finger – if it sticks keep adding sugar. When you can touch it without it sticking you’re done. Mine usually takes all four cups but sometimes more.
Throw in most of your sprinkles but save maybe a quarter cup for rolling. Mix them through until you see color everywhere. Looks really cool actually.
Scoop out little bits with a teaspoon and roll them between your palms into balls. Line them up on your parchment paper. I usually get around forty but depends how big you make them. Sometimes I make them bigger because why not.
Roll each ball through your saved sprinkles. Press down a little so they actually stick on there. Sometimes I go crazy with edible glitter because more sparkle is never wrong.
Put the whole tray in your fridge and forget about them for at least four hours. Overnight is better though. This is what makes them go from soft balls to actual firm mints.
Notes
- Softening tip: Take your cream cheese and butter out of the fridge 30-45 minutes before starting. Room temperature is key!
- Clean hands trick: Keep a damp paper towel nearby to wipe your hands between rolling balls—it keeps everything neat
- Sprinkle adhesion: If your sprinkles won’t stick, lightly brush each mint with water or light corn syrup before rolling
- Flavor boost: A tiny pinch of peppermint extract instead of almond creates a classic cream cheese mint flavor
- Common mistake to avoid: Don’t undermix the cream cheese and butter—lumps will show in your final mints
- Prep Time: 20 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: American