Line an 8-inch square cake pan with parchment paper.

In a food processor, pulse the almonds until they resemble coarse crumbs. Add the pitted dates and process until sticky.

Transfer the crust mixture into your prepared pan and press it firmly into the bottom.

In a blender, combine drained cashews, mango chunks, dairy-free yogurt, maple syrup, cacao butter, lemon juice, and vanilla extract. Blend until smooth.

Pour the creamy filling over the crust and spread evenly.

Cover the pan and chill in the refrigerator for at least 4 hours until firm.

In a saucepan, combine remaining mango chunks with cornstarch and some water over medium heat. Stir until thickened.

Pour the cooled mango topping over the cheesecake bars and spread evenly.

Chill again for an additional 30 minutes before serving.

Remove from the pan, slice into squares, and serve.