Salmon Balls w/Cream Cheese
From the publication on the OSU Extension website, http://extension.oregonstate.edu/fch/food-preservation, PNW 612, Storing Food for Safety and Quality, I found these statements: Cream cheese can be frozen at 0 degrees F for up to 1 month. There is also a Note that freezing changes texture of soft cheeses. It becomes crumbly when frozen.
Your recipe may freeze well because the salmon and other ingredients could serve as a binder for the dairy product, but only for the recommended time. I would try making a batch and freezing some of the product to make sure it thaws out without undesirable texture or flavor changes.