Soak the leaf gelatine in a bowl with water. Heat up the blueberries with a bit of water in a saucepan. Bring to a boil.
Meanwhile mix up the cream with the sugar until half firm and airy. Add the cream cheese and Greek Yoghurt and mix until smooth.
Transfer the blueberries into a sieve and let the juice drain while you crush the blueberries until all the juice came out. Grab the leaf gelatine and squeeze the water out. Add to the blueberry juice and mix well.Add the blueberry gelatine to the cream and mix until smooth.
Transfer the blueberry cream on top of the lemon cream. Make sure the lemon cream has firmed well, to create two separate layers. Let it firm in the fridge for at least 4 hours.