Step 1: Make the Cookie Crust

First, start by crushing the biscotti cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin.

Then, in a medium bowl, combine the crumbs with the melted butter, stirring until the mixture resembles a crumbly crust.

Next, line your square baking pan with parchment paper and press your cookie crust mixture evenly into the pan using a rubber spatula or the bottom of a measuring cup.

Place your baking pan in the fridge to let the crust chill while preparing the cheesecake layer.

Step 2: Whip the Cream

Pour the cold, heavy whipping cream into your mixing bowl and whip it at medium to high speed until your cream forms stiff peaks.

Set aside in the refrigerator for the cream to set up.

Step 3: Mix the No Bake Cheesecake Pumpkin Filling

Combine the room-temperature cream cheese with the granulated and powdered sugar until creamy and smooth.

Add in the lemon juice, vanilla, salt, pumpkin spice, and pumpkin puree. Mix until all ingredients are combined well.

Step 4: Combine the Whipped Cream and Cream Cheese Mixtures

Gently fold the whipped cream into the cheesecake mixture until it's fully blended and no streaks are visible.

Pour into the prepared crust, using a spatula to smooth the top evenly.

Step 5: Chill the Bars

Place your no-bake pumpkin cheesecake bars in the refrigerator and chill for at least 8 hours or overnight.

I recommend freezing the cheesecake for 1 hour before cutting for extra-clean slices.

Step 6: Serve and Enjoy

When you're ready to serve, use a sharp knife dipped in hot water to slice the bars neatly.

To finish, top your no-bake cheesecake pumpkin bars with a generous dollop of whipped cream or cool whip. Use a piping bag with a frosting tip to add the whipped topping for an extra special touch. Sprinkle a bit of pumpkin pie spice and a few cookie crumbs.