Line an 8x8 pan with parchment paper.
Place all ingredients for the pecan crust in a food processor and blend just until it becomes a sticky dough.
Press the dough into an even flat layer on the prepared pan.
Transfer to the freezer while you make the cheesecake filling.
Combine all ingredients for the filling, except sliced strawberries, in a high powered blender and blend until smooth and creamy.
Taste to add more maple syrup if you prefer.
Take the out pan from the freezer, and pour the filling mixture over the crust.
Use a spatula to flatten out the filling in an even layer.
If using, add sliced strawberries on top of the filling.
Freeze for at least 4 hours or until firm.
Remove from the freezer and let it thaw for 5 minutes before slicing into 16 squares with a sharp knife.
Store in the freezer for up to 2 weeks, and thaw at room temperature for 5-10 minutes before serving.