Add almonds, dates, oats, desiccated coconut into a blender or food processor and pulse until it becomes a sticky, crumbly texture. Transfer to a 4-inch spring form cheesecake pan and press firmly in the bottom of the pan. Set aside.
Drain cashews. Place cashews, biscuits, coconut oil, lime juice, coconut cream, rice syrup and coconut sugar in a blender and process until smooth and creamy.
Pour the mixture into the cheesecake pan on top of the crust. Place in freezer. Blend mango and pour on top of the cheesecake. Place in a freezer for 4 hrs or overnight. Let defrost for 30 minutes before serving. Enjoy!