• 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.

Prepare the filling:

• Drain the cashews well and discard the soaking liquid.
• Add the cashews and remaining filling ingredients to a high-powered blender. Blend until the mixture is very smooth, thick and creamy. Taste and adjust the sweetness or acidity if needed, but avoid adding too much liquid otherwise the filling won't set.
• 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.

Make the fruity topping:

• Puree the mango using a stand blender or hand blender (note 5).
• Combine the mango puree, passionfruit and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and allow to cool slightly.
• 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.