Line a sieve with two layers of muslin and place over a medium bowl. Place the yoghurt on the muslin and cover the sieve with cling film. Allow yoghurt to strain 8 hours or overnight.
Scoop the strained yoghurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yoghurt. Stir the dill, parsley and cream cheese into the yoghurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.