Using an electric mixer beat the cream cheese and butter until mixed through. Next, add the rest of the ingredients and beat for a few seconds or until creamy.
Scoop mixture with an ice-cream scooper into a mini muffin pan, silicone ice-cube tray or onto a sheet pan lined with parchment paper.
Place in the refrigerator for 1 hour to set. To store, cover in an air-tight container (or in the mold) in the fridge until ready to serve.