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Cream Cheese Peppermint Patties

Servings: 36 peppermints
Author: Sarah


  • 4 ounces vegan cream cheese like Daiya (soy free!), Kite Hill, Follow Your Heart or Tofutti
  • 2 Tablespoons vegan butter (I like Earth Balance)
  • 1 pound of powdered sugar (yes, really, see note)
  • 1 teaspoon peppermint extract (see note)
  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • optional: sprinkles for decorating


  • Combine cream cheese and butter in sauce pan over low heat.  Stir until thoroughly melted and blended. 
  • Add peppermint extract to the cream cheese mixture.
  • Add powdered sugar and stir until well combined.  You may need to turn out the dough onto a piece of parchment paper and knead the dough with your hands to get it to completely mix.  
  • Keep the dough covered with a damp paper towel to prevent drying out while you are forming your candies.
  • Melt chocolate chips in the microwave, stopping to stir every 30 seconds. It should take about 1 1/2 minutes. Add the coconut oil and mix well—this will help keep the chocolate smooth.
  • Scoop 1 rounded teaspoon of cream cheese mint mixture and roll into a ball.  Flatten with a fork. 
  • Quickly dip halfway into the melted chocolate. Place on a piece of parchment and sprinkle with sprinkles.  Place in freezer to firm up.  Mint filling will dry and become less tacky as it chills.
  • Once all chocolate on the peppermints has hardened, store in fridge to prevent melting (I place them in layers in a glass container with parchment paper between the layers).  Allow to sit at room temperature for a few minutes before serving. 
  • These will keep in the fridge or freezer much longer than you’ll need—you’ll eat them all quickly!


Want to make these for a non Christmas occasion?  Try using almond, lemon or orange extracts for completely different flavors!
Powdered Sugar: if your cream cheese dough is still sticky you can add powdered sugar, 1/4 cup at a time, until it becomes dry enough to easily roll in your hands without sticking.