If you have time, take the cream cheese out of the fridge about 2 hours ahead so it comes to room temperature.

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

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

Serve immediately, or chill until you're ready to eat (although if they're 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.