I used to make these for every wedding (during what folks call the "dreaded" fountains-n-stairs days of the 80's!
) and I remember they were very labor intensive since they were made one by one in a special rubber mold, unlike the melted chocolate mints in which we fill a sheet of cavity-molds with melted chocolate and pop them in the freezer for a few minutes then pop 'em out and we're done.
I could make 100 chocoalte mints inside of 15 minutes. 100 cream cheese mints took MUCH MUCH longer, making them one at a time.
I found out the hard way to add the color in with the cream cheese THEN add the sugar. WAY easier to blend!