Easy recipe to make cream cheese candies in just minutes. Perfect for holidays like Christmas and Easter.
I swear there are some recipes that are just so easy you just want to keep them to yourself...
but that would be wrong!
You might also want to hoard the fruits of your labour and not share your goodies with anyone else...
but that would be wrong!
You should share them with the world and your family...
but I totally didn't share them with anyone...
well except you...
if that's wrong, I don't want to be right.
*wipes cream cheese off her face and smiles*
I'd love to regale you with lots of jokes and goofball antics today but after a long day hanging with the family and my website server crashing, I'm sort of exhausted. So I'll be making this post snappy so I can scoot off to la-la land. I'll pop up more photos once I find out why they won't load. For now its limited viewing. Sorry, computer issues are not fun for us tech challenged, tired folk. The ones pictured are banana. There's also cherry and lemon.
These candies are something I grew up eating. A friend's mom used to make them for us in various flavours. You can change them up and make the into mints or fruity candies. The possibilities are endless. I did not have a recipe for them so I googled them, and then it reminded my lovely friend Tori from The Shiksa had made Cream Cheese Candies. Hers are wicked adorable and you have to see how cute they are.
I also found some at a site called Barbara Bakes. She made the cutest Cinnamon Swirl Cream Cheese Mints. I love Barbara's site, she has such cool recipes. She named her source for the recipe as Erin's Food Files, which was a new to me blog I thoroughly enjoyed perusing. Erin's mom made her candies and the source was a magazine her mom could not remember the name of. This made me laugh hysterically, this is one of those recipes we all know, and love, yet where the heck did it originate from. If anyone knows I'd love to know.
So I am giving full credit to all these lovely ladies, The Shiksa, Barbara Bakes, Erin's Food Files, Erin's mom, and an unknown magazine I'd love to track down. I took all their recipes and just tinkered till the consistency seemed right for mine. Thanks ladies, these candies are delish and I blame all of you for the ginormous tummy ache I have right now.
Cream Cheese Candies
Ingredients
- 8 ounces cream cheese good quality, no cheap stuff
- 4 ½ cups confectioners sugar
Flavourings for each batch:
- ½ teaspoon banana extract
- ½ teaspoon maraschino cherry syrup
- ½ teaspoon meyer lemon juice
Optional:
- Food colouring
Instructions
- In a stand mixer, or a bowl using a hand mixer, combine the softened cream cheese and sugar. Mix on low until they blend together and no powder remains. Then increase speed and mix until well combined. About 3 to 5 minutes.
- Divide into 3 portions, or more if you experiment with more flavours.
- In one bowl mix your banana extract into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet.
- In another bowl mix your maraschino cherry juice into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet.
- In another bowl mix your fresh meyer lemon juice into the mixture. Put into a piping bag. Pipe onto a parchment lined cookie sheet.
- Allow them all to stand for about an hour to stiffen up.
- Serve with a big old sugary smile.
Notes
Nutrition
You need to make these immediately. Like right now. Hurry up. Get in the that kitchen right now.
Okay before you rush off make sure you visit all my lovely fellow Sunday Supper crew's posts. They whipped up some lovely treats for you this week.
Easter Sunday Supper Recipes:
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
Main Dishes
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Sicilian “Enchiladas” from The Cooking Actress
Dessert
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Cookies: Carrots in Dirt from The Urban Mrs
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
- Japanese Easter, Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Resurrection Rolls (Cinnamon Marshmallow Dessert Rolls) from Neighbor Food
- Strawberry Bundt Cake from Basic N Delicious
Passover Sunday Supper Recipes:
- Homemade Matzo from The Foodie Army Wife
- Mock Gefilte Fish from Fast Food to Fresh Food
Dessert
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Toodles and smoochies! xx
Suzanne Perazzini
Sorry to hear about your tech woes - quite frustrating. I could maybe eat one of these before suffering the effects of the fructose overdose, but I would enjoy that one!
Kim Bee
Thanks Suzanne. I'll save you half of one. I don't want to hurt your tummy.
Bea
I am so glad you did not keep this one to your self 🙂 These sounds fantastic - I wonder how they would turn out with Vegan Cream Cheese. I am sure my girlies would love them 🙂
Kim Bee
Thanks Bea. I bet they would. You should totally try that.
Laura | Small Wallet, Big Appetite
Oh I love simple candy recipes like this. I have some homemade elderflower syrup that needs using up that I might try with this recipe
Kim Bee
Oh Laura, that sounds fabulous. Let me know how that goes. It sounds perfect.
Family Foodie
How could these be so easy when they look so pretty? Can't wait to try these with my kids!
Kim Bee
I know right. Let me know how the kids like these. So yummy!
Colette@JFF!
Omg so easy...
Connie
That is pure genius. Like popping cream cheese frosting into the mouth. Wow.
Katie
I am dying to try these candies out - they're so so pretty and sound tasty!
Dorothy @ Crazy for Crust
What a great recipe! I love the ease, and the ability to change flavors!
Stephanie @ Eat. Drink. Love.
Well, aren't these just darling?! These look so tasty!
Lisa
You. Are. Dangerous.
Lillian @ My Recipe Journey
Those are just so pretty! I've tried to make a similar recipe but mine didn't look as good as yours! I love the swirl and flavors!
Medeja
Oh wow! They look cute! I want all kinds and all for myself 😀
Linda S.
So sweet--could you tell me what tip you used to pipe these cuties?
Kim Bee
I am actually not sure which one it was, but likely my ateco 828. I'll peek at the other sizes once the dishwasher is finished. I have three big ones so it was one of those, just not sure which one.
Joanne T Ferguson
G'day and Oh My Goodness Kim, true!
I better start brushing up on my piping skills as would love to wipe cream cheese off my chin and smile too! 🙂
Cheers! Joanne
Haley
These looked so good, so I pinned them. I just got to making these tonight. I tried with two other flavors. Blueberry preserves, for my son who loves blueberries, and I used lemon curd instead of the lemon juice. I used my Kitchen Aid mixer to mix each of the flavor to the cream cheese-sugar mix. The mixture came out to soft to pipe. Did I over mix? I have put the two separate mixtures in the fridge to harden, so I can pipe. Please let me know. Thank you so much!!
Kim Beaulieu
It's hard to say since you used different ingredients. My best guess it's the consistency and acidity of the stuff you added. It should not be that soft. I would say add more confectioners/icing sugar, then try again. I made three batches the day I did mine and not one was runny. I've made them since too and they were great. It should pipe slightly soft then you can harden them in the fridge. But it should hold up while piping. The pic of the pinks ones was taken before hardening them so that's how stiff they should pipe out if that helps. Shoot me an email if you have trouble with them tomorrow. Let me know how much of the preserves and curd you used and I should be able to trouble shoot this for you.
Ria
I made half the batch today waiting 2hrs now slightly hard on the outside I taught it would be totally hard by now should I refrigerate it I am anxiously waiting
Kim Beaulieu
Pop them in the fridge. It's cream cheese so it helps set them up better.
Anonymous
How do you store these after they are made?
Thank you
Kim Beaulieu
I'd suggest layering them in a container with parchment or waxed paper between the layers. That's how I did mine last time. Store in the fridge since they have cream cheese in them.
Michelle
My grandma taught me to make these. Except we pinch off a pieces, roll them in granulated sugar and then press into a rubber candy mold instead or piping them out.
Judie W.
I made these yesterday and they will not harden up at all. I went exactly according to the recipe. I also thought putting them in the refrigerator would help but it didn't. They are all soft just like a frosting. HELP!
Kim Beaulieu
Well that's just odd. I made some too and mine are fine. I always make them at Easter. I would suggest adding more cream cheese if you have it, (use the good kind, the others stink), or add more confectioners/icing sugar to it to stiffen it up. You should be able to salvage them easily. It's basically just like frosting, when it's too thin add more confectioners sugar, when it's too thick add more liquid.
Let me know if you got this in time to fix them. I am so sorry they didn't work out for you. That bums me out, hard. I know how expensive ingredients are so I try to take any issues seriously. Hit me back to let me know what happened.
kathleen vogt
I just tried to make these and they did not turn out at all!!! Very soft and unworkable even after adding in more powdered sugar. I was looking for something different to do with my meyer lemons and found your recipe. Bought the ingredients fancy creme cheese included. I even added less lemon juice because the "dough" looked so runny before adding it...very dissappointed...
Kim Beaulieu
It's just like frosting, you just add more dry ingredients until the consistency is right for you. It should not be runny at all, the cream cheese is creamy so it should be creamy. They are soft when formed, then harden as they dry. You can pop the ingredients in the fridge to help stiffen things up. I make them a few times a year. Sorry you had issues with them. I'm so curious how they became runny, such a strange thing to happen when there's no liquid involved other than a couple drops of extract or juice. If you try them again I would definitely keep extra powdered sugar handy. Any recipe that's essentially frosting should be really easy to adjust.