Line an 8-inch square cake pan with parchment paper. Pulse the almonds in a food processor until they resemble coarse crumbs, about 30 seconds. Add the pitted dates and blend until combined and slightly sticky. Press the mixture into the bottom of the prepared pan.

Drain the soaked cashews and place in a blender with the mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, and vanilla extract. Blend on high until smooth and creamy, about 1-2 minutes.

Pour the filling over the crust, smoothing the top with a spatula. Transfer to the refrigerator for at least 4 hours, or until firm.

In a small saucepan over medium heat, combine the additional mango chunks, passionfruit pulp, and cornstarch. Cook while stirring until the mixture thickens, about 5-7 minutes. Allow to cool slightly before spreading over the set filling.

Return the pan to the refrigerator for an additional 30 minutes to allow the topping to firm up slightly.

Lift the cheesecake bars from the pan using the parchment paper and slice with a warm knife.