Homemade cream cheese
Cream cheese is a distinct product, with a flavour and texture of its own. 

I don't think you'd get the right texture by crumbling paneer into yoghurt, but if you can make paneer you can make cream cheese - or rather [an easy form of ricotta] (https://www.theguardian.com/lifeandstyle/2016/nov/14/homemade-ricotta-recipe-anna-jones-modern-cook) , which is a type of acid set cream cheese. It's essentially the same as making paneer but you stop short of boiling the milk before adding the lemon juice, and you don't press it after straining. If you can make or get unpressed paneer that might work.

Mascarpone is thicker and richer, made from fresh double (heavy) cream and lemon juice.