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+ servings

Easter Bunny Cream Cheese Mints

Colorful bites of deliciousness with a creamy, melt in your mouth texture, and sweet peppermint taste make these adorable Easter Bunny Cream Cheese Mints the perfect Easter treat.
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 12
Author Bullock's Buzz


  • Wilton 12 count silicone bunny mold
  • 3 cups powdered sugar plus an additional cup
  • 4 oz cream cheese
  • 1 Tablespoon butter
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract


  • Add the cream cheese, 3 cups of powdered sugar and butter to a large mixing bowl.
  • With an electric mixer on medium speed, beat until a stiff 'dough' forms.
  • Remove the 'dough' from the bowl and place on your work surface. The dough will be very sticky so be sure to sprinkle the work station with a little powdered sugar. (The extra powdered sugar will help with the stickiness through out the recipe).
  • Cut the dough into four equal sections and place into 4 individual bowls.
  • Add 2-3 drops of different food colors into each bowl (I used pink, blue, purple and yellow). Knead each mixture until the color is distributed evenly. You may have to add powdered sugar as you knead to prevent stickiness.
  • OR, if you prefer, wrap each part in plastic and knead it that way to avoid getting dye on your hands and to keep it from getting sticky.
  • Freeze the colored mixtures for 30 minutes for easier handling.
  • Remove from the freezer and place the mint mixture into the silicone bunny molds and press down firmly. Freeze for 2 hours.
  • Line a baking sheet with wax paper.
  • Carefully remove each bunny mint from its mold and place on the lined baking sheet.
  • Air dry the mints for at least two hours before serving to allow to harden.
  • ENJOY!!


Store in the refrigerator, in an airtight container for up to 2 weeks.
The majority of time is in the freezing so the 'dough' will be easier to work with and so the candy will set.