If you have time get the cream cheese out of the fridge about 2 hours ahead.

Chop cheese and place in a medium bowl with the cream and maple syrup. Using a stick blender, stab and blend until the mixture is lovely and smooth.

Keep 6 pecan halves to serve. Coarsely chop the rest. Divide chopped pecans between 3 small glasses or pretty tea cups. Spoon over the cheesecake mixture. Top with remaining pecan halves.

Serve immediately. Or you can chill until you're ready to eat - although if they are in the fridge for more than a few hours the nuts will start to lose their crunch. If you like things sweeter, a drizzle of maple syrup is all you need.