For the Crust:

Spray an 8-inch square baking pan with oil, and line with cling film leaving some outside of the pan.

Place chopped NINE bars, coconut oil, and almond flour in a food processor, and pulse until crumbly. Slowly pour in the coconut oil and mix for about 2 minutes, until you get a sandy consistence.

Press cookie mixture into the bottom of the pan. Store in the freezer for 15 minutes.

For the Strawberry Cheesecake Filling:

While the crust chills, add half the ricotta, chopped strawberries and vanilla into a food processor.

Blend the mixture starting at low speed, slowing increasing up to high speed, until all ingredients are blended evenly and smoothly.

In a large bowl, whip the remaining ricotta with an electric hand mixer (or stand mixer), adding in the maple syrup a little at a time.

Add half of the whipped ricotta into the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped ricotta, then mix in the orange zest and strawberry coulis if using (see notes for recipe).

Remove the baking pan with the crust from the freezer, pour filling into baking pan and smooth the top with a spatula.

Freeze cheesecake for at least 4 hours then use a sharp long knife and cut into 3 rows horizontally and vertically creating 9 bars.

Serve straight away for ice cream sandwich texture, or leave in the fridge for about 20 minutes before serving.

Store the strawberry cheesecake bars individually in freezer-friendly container in the freezer for up to 1 week.