• Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides (this will make it easier to remove the cheesecake).

To make the base:

• Add the nuts to a food processor and process until it forms coarse crumbs.
• Drain the dates and discard the water. Add the dates to the food processor and process until the dates have completely broken down and the mixture is just combined. The mixture should stick together if you pinch it between two fingers.
• Scoop the base mixture into your cake pan. Use a spoon or flat measuring cup to firmly press the mixture to form a base.

To prepare the filling:

• Drain the cashews and discard the soaking liquid.
• Add the cashews and rest of the ingredients to a high-speed blender. Blend until the mixture is as smooth as possible and forms a thick cream. Add more sweetener or acidity to the mixture, if needed.
• Pour the filling over the base and smooth the surface with a spoon or spatula. Cover the cake pan and set it aside in the fridge to set for at least 4 hours.

To make the fruity topping:

• Puree the mango using a stand blender or hand blender (note 5).
• Add the mango puree, passionfruit and cornstarch to a small saucepan. Bring the mixture to medium heat and whisk continuously until thickened. Remove from the heat.
• When the bars have set, spread the mango topping on top. Set it aside in the fridge for at least 30 minutes to set further.
• Remove the bars from the tin/container. Use a sharp knife to cut into servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days (the cheesecake will not 'melt' in the fridge). Alternatively, you can store the bars in the freezer for up to 1 month.