Begin by lining an 8-inch square cake pan with parchment paper.

In a food processor, pulse the almonds (or hazelnuts) until they resemble coarse crumbs. Add the soaked pitted dates and blend until a sticky mixture forms. Transfer this mixture into the prepared pan and press it down firmly.

Drain the soaked raw cashews and place them in a blender along with the frozen or fresh mango chunks, thick dairy-free yogurt, maple syrup, melted cacao butter, and lemon/lime juice. Blend until the mixture is smooth and creamy.

Pour the creamy filling over the prepared base in the pan. Use a spatula to smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Prepare the mango topping by combining the mango puree, passionfruit pulp, and cornstarch in a saucepan. Heat over medium heat until it thickens, about 5-7 minutes. Let cool slightly.

Once the filling has set, spread the cooled mango topping over the cheesecake layer. Refrigerate for another 30 minutes to firm up the topping.

Remove from the pan using the parchment overhang and slice into bars. Serve chilled.