Vegan mango cheesecake bars

Name: Vegan mango cheesecake bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 65 g / 1/3 cup caster sugar* or coconut sugar; ¼ tsp fine salt; 125 g / 1 cup plain flour or GF flour mix*; 50 g / ½ cup almond flour; 90 g / scant ½ cup vegan butter*, melted; 200 g / 1½ cups raw cashews, soaked; 120 ml / ½ cup coconut cream, any plant milk or mango purée*; 80 ml / 1/3 cup lime juice + zest of 1 lime; 125 g / ½ cup + 2 tbsp sugar* (I used caster, but coconut sugar will work too); 1 tbsp vanilla paste (optional); 40 g / 3 tbsp vegan butter*, softened; 1-3 tsp grated ginger, adjust to taste; 220 g / ¾ cup mango purée* (I used tinned Kesar mango purée); 12 g / 1 tbsp vegan butter; 20 g / 1½ tbsp sugar; 4 g / 1½ tsp cornstarch or tapioca