Add the almonds into your Kitchen Aid blender and blitz until finely ground.
Pour in the coconut, coconut oil, dates and salt and blend so that everything is well combined and sticks together.
Press this into the bottom of a baking dish and pop this into the freezer to chill whilst you make the filling.
For the creamy cheesecake mixture, combine the cashews, oranges, 1 of the passionfruit, coconut oil, agave syrup and coconut milk, then blend on high until you’re left with a completely smooth, velvety mixture.
Pour this over the base and spread evenly.
Take the remaining passionfruit and squeeze over the cheesecake, then use a fork to swirl this through the mixture. Leave the cheesecake to set in the freezer for at least 5 hours or overnight.
Allow to thaw slightly before slicing into portions and serving.