Unicorn Cream Cheese Mints
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These unicorn cream cheese mints are your answer to a magical birthday party, baby shower or bridal shower! Only four ingredients are necessary to make this cream cheese mints recipe using a silicone mold. This is one unicorn party treat that guests won’t be able to resist.
Creating unicorn desserts can be a lot of fun so when I spotted this unicorn silicone mold on Amazon I couldn’t resist buying it. When it arrived I brainstormed some ideas that would be interesting and unique like this unicorn ice cream float or perhaps using it decorate a simple birthday cake like this unicorn poke cake for a unicorn party. Chocolate unicorns, while fun, seemed too common. Then I remembered I had been wanting to try making homemade mints so I thought it would be the perfect time to try cream cheese mints in a mold!
Unicorn Cream Cheese Mints Supplies
You only need a few ingredients and supplies to make these homemade mints.
- powdered sugar
- cream cheese
- butter
- mint extract (or other flavor)
- pink and purple food dye
- unicorn silicone mold (or other small mold)
How to Make Cream Cheese Mints
To make these cream cheese mints you’ll need a food processor or a mixer. I opted for a mixer since my food processor is on the small side. I used 1/2 a brick (4 oz) cream cheese at room temperature and mixed it with 4 cups of powered sugar and 1 1/2 tablespoons softened butter. I mixed in a 1/4 teaspoon mint extract but you can switch up the flavors such as almond or lemon.
Divide your mixture for as many colors as you’d like. Move to a smooth and flat surface with a fairly generous amount of powdered sugar so you can knead your mixture to remove some of the stickiness. 
If you’d rather have classic white unicorns you can skip the gel colors all together. There are pre-made purple or violet gel coloring available but I have Wilton Color Right so I used a few drops of the pink and created this purple color using their handy chart.
Press a small amount of the mixture into each of the unicorn mold cavities. This mold in particular has three different unicorn styles but I only focused on one because I wasn’t sure if they would work. I made a combination of unicorn and traditional cream cheese mints where I rolled into a small ball and then pressed down lightly with a fork.
You’ll need to fully dry these mints. You can do this at room temperature or place them in the fridge. I did refrigerate my unicorns overnight before easily popping them out. But you can try to speed this up and popping them out right away after pressing down well. I didn’t try this and can’t say for certain all parts will stay intact, especially the horn.
Do cream cheese mints need to be refrigerated?
The answer is no, cream cheese mints do not need to be refrigerated. But if you feel more comfortable with them stored in the refrigerator, you can if you like. Sugar acts like a preservative in this recipe because there is such a large amount of it. Once they are fully dried they are very sturdy at room temperature and will melt in your mouth!
Exactly how many mints this recipe will make I can’t quite say because I did a combination of unicorns and traditional flattened “balls”. I would say at least 75 of the actual unicorns but if you do a combination you should get well over a hundred.
Cream Cheese Mints
Ingredients
- 4 oz cream cheese softened
- 1 1/2 tablespoons butter softened
- 4 cups powdered sugar + additional
- 1/4 teaspoon mint extract
- food dye optional
Instructions
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Beat cream cheese and butter until smooth. Add powered sugar slowly on low and mix until well combined. Add extract and beat just until incorporated.
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Place mixture on work surface sprinkled generously with additional powdered sugar. Knead until less sticking and ball is formed.
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Press down in center of dough and add a few drops of food dye. Gently knead until dough is fully tinted.
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If using a unicorn silicone mold, press small amount of dough into mold cavities until fully covered. Otherwise, make small balls with dough, about the size of a large marble and place on a lined baking sheet. Flatten each ball lightly with a fork.
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Let stand 2 hours at room temperature or until fully dry before removing from mold or baking sheet.
