Place almonds in a food processor or in a high power blender and grind then add pistachio and dates, grind until that holds together or get a sticky little bit.
Press the dough in a cake tin with the hands or with back on a glass at the bottom. Place it in a freezer for about 20 mins. to set.
Take your soaked cashews and drain them. Add all of the cheesecake ingredients of the first layer into a blender or Food Processor. Blend until you have a smooth texture.
Pour the mixture on top of crust and place again into a freezer for about 2-3 hours or until it set.
Add turmeric and maple syrup into a mango puree. Mix well
Pour it on top of cheesecake smooth the top. Cover it and place again in a freezer for another 3-4 hours.
Add chopped mangoes, blueberries and mint leave in center.
Before serving to allow the cheesecake to set outside the freezer for about 10-15 minutes. Slice and enjoy!
Serving Size 1