Cream Cheese Mint Roses

Cream Cheese Mints are so pretty when they look like roses! The ombre coloring doesn't hurt either.

Preparation 10 mins
Total Time 0:10


  • 3 oz cream cheese
  • 1 pound powdered sugar
  • 1/4 tsp peppermint extract
  • red food coloring
  • granulated sugar for coating


  1. Beat the cream cheese with a paddle attachment until smooth. Turn the mixer off and add the powdered sugar. Drape a towel over the mixer and hold at the edges then turn the mixer on to the lowest setting. The towel will help keep the sugar INSIDE the mixer and not all over you and your counter. Add the extract and beat until combined.
  2. If using the molds, measure out a ½ teaspoon, roll smooth in your palms, then roll it in the granulated sugar. Press into the mold. Make 16 white roses. Flip the mold over and start another batch.
  3. Add 2 drops of red food coloring and mix. I mixed it by hand, but you can return it to the mixer. Make another 16 light pink roses.
  4. Add 2 more drops of red food coloring, mix and make 16 pink roses.
  5. Add 2 more drops of red food coloring, mix and make 16 dark pink roses.
  6. Leave the roses alone for the night. Cover them and place them in the fridge until ready to serve.
  7. I found that I liked them best right out of the fridge. They were more minty cold, verses more cream cheesy warm.


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