Easy Key-Lime Pie Cream Cheese Mints (Print version)
Tangy key lime cream cheese mints rolled in graham crumbs for a tiny no-bake candy that tastes like key lime pie.
# Ingredients:
For the mints
01 -
4 oz (115 g) full-fat brick cream cheese, softened
02 -
2 tablespoons (28 g) unsalted butter, softened
03 -
2 teaspoons key lime juice
04 -
1 teaspoon finely grated lime zest
05 -
1/2 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
07 -
3 1/2 to 4 cups (420 to 480 g) powdered sugar, plus more as needed
For finishing
08 -
1/3 cup (35 g) fine graham cracker crumbs
09 -
Extra lime zest for garnish, optional
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy, about 1 minute.
02 -
Beat in the key lime juice, lime zest, vanilla, and salt until evenly mixed.
03 -
Add powdered sugar 1/2 cup at a time, beating after each addition, until the mixture becomes a soft dough that is no longer sticky. Use 3 1/2 to 4 cups as needed.
04 -
Line a baking sheet with parchment. Scoop small portions and roll into 3/4-inch balls, making about 36 mints.
05 -
Press each ball gently with a fork to flatten slightly. Sprinkle or roll the edges in fine graham cracker crumbs and add a little extra lime zest if desired.
06 -
Refrigerate the mints for at least 1 hour before serving. Store covered in the refrigerator.
# Good to know:
01 -
Chill for at least 1 hour before serving for the firmest texture.
02 -
Use gluten-free graham-style crumbs if making a gluten-free version.
03 -
Best served cold from the refrigerator.