Grab your 8x8-inch baking dish, line it with aluminum foil, and spray it with cooking spray before setting it aside.

Place the Nilla wafers in a plastic bag and use a rolling pin to crush them. You can also use a food processor to crush them if desired. Mix the crushed Nilla wafers with the melted butter, powdered sugar, and salt, and stir until well combined to create the crust base.

Press the crust base you just made into the baking dish. Place your baking dish with the crust in the refrigerator while you work on the filling.

In a large mixing bowl, add the cream cheese and whip it using an electric hand mixer until it's nice and smooth.

Now, add the pudding mix to the whipped cream cheese and mix until smooth.

Then add the powdered sugar to the mixture and mix until smooth.

Now, add the cream to the mixture and slowly mix it in until the mixture is smooth, be sure to scrape down the sides to incorporate everything together.

Pour this no-bake cheesecake mixture on top of the crust and smooth it out over the whole baking dish.

Cover the bars with plastic wrap and put them in the refrigerator to set for at least 6 hours. Letting it set overnight is best if possible.

When ready to serve, remove the cheesecake by using the foil to help you lift it out of the pan. Use a sharp knife to slice the cheesecake into 9 bars and top each bar with more nilla wafers, whipped cream, and fresh banana slices as a garnish, if desired.