These lemon cream cheese “mints” are a refreshing way to switch up cream cheese mints for your wedding and baby showers this season! All you need to do is replace the traditional peppermint extract with lemon extract and lemon zest!
Prep Time: 15 minutes
Total Time: 1 hour and 15 minutes
All will love these bright and easy lemon cream cheese “mints”! This easy bite of dessert takes only a few pantry and fridge ingredients and is super easy to whip up! These are rich, sweet, and tart and won’t taste like the cream cheese mints your grandma used to make, but you will love this facelift!
These no-bake lemon cream cheese mints are perfect for any spring and summer holiday, Easter, weddings, showers, and Christmas.
4 ounces of softened cream cheese
One tablespoon of softened unsalted butter
1/2 teaspoon of lemon extract
4 cups of powdered sugar
One teaspoon of freshly grated lemon zest
Wax Paper or Parchment Paper
Fork for pressing down your cream cheese mints
Candy Molds- if you don’t want to press the mints down with a fork.
Optional: Food Coloring- although I don’t think it is necessary.
1. Add the softened cream cheese, butter, lemon extract, and zest to a large mixing bowl. Mix well.
2. Add the powdered sugar, ½ cup at a time, and mix until you get a dough-like consistency that isn’t sticky.
3. Place the cream cheese mixture into 1/2-inch balls onto a parchment paper-lined baking sheet.
4. Press each mint down with the tines of a fork.
5. Let the mints cool for an hour in the refrigerator before serving.
Lemon Cream Cheese mints
These lemon cream cheese "mints" are a refreshing way to switch up cream cheese mints! All you need to do is replace the traditional peppermint extract with lemon extract and lemon zest!
- 4 ounces softened cream cheese 1/2 a block of cream cheese
- 1 tbsp softened unsalted butter
- 1/2 tsp lemon extract
- 4 cups powdered sugar
- 1 tsp freshly grated lemon zest
Add the softened cream cheese, butter, lemon extract, and zest to a large mixing bowl. Mix well.
Add the powdered sugar, ½ cup at a time, and mix until you get a dough-like consistency that isn’t sticky.
Place the cream cheese mixture into 1/2-inch balls onto a parchment paper-lined baking sheet.
Press each mint down with the tines of a fork.
Let the mints chill for at least an hour in the refrigerator before serving.
You can add food coloring to these mints if you like. I would stick with a few drops of food coloring. Stick with pastel colors if possible. You may have to estimate the amount depending on what color you want to have.
You can add more or less lemon extract based on how “lemony” you want them to turn out. You can also add some vanilla extract if you want them to taste like a lemon cookie.
Use the paddle attachment if you use a stand mixer for this recipe.
Store your cream cheese mints in an airtight container in the refrigerator for up to two weeks and in the freezer for up to one year. If you store them in the freezer, freeze them in a freezer bag, separating single layers with wax or parchment paper.
Cream cheese contains protein, potassium, cholesterol, and carbohydrates.
Cream cheese mints are one of my favorite treats. Try a few of my other flavors for “wedding mints.”
Did you make these lemon cream cheese mints? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how they turned out for you! You can find me on Pinterest, Instagram, Twitter, and Facebook.