Mini raspberry banana shortcake

Making the raspberry shortcake crust

Pre-heat your oven at 175 degrees Celsius or 350 degrees Fahrenheit. Grab a bowl and place all dry crackers and crumble it with a spoon or in a blender. Add in the sugar and toss to combine the ingredients.

Melt the butter in a small saucepan, then mix into the cookie crumbles.  Use a spoon to scoop out the raspberry shortcake crust mixture and place it in tiny spring forms. Be sure to grease the spring forms beforehand.

Press the mixture onto the bottom of the spring forms. Bake for about 3 to 5 minutes in the preheated oven. Remove from oven and set aside to cool.

Preparing the filling

Place the raspberries along with the banana in a blender (or food processor) and puree by using the pulse setting. Add in the cream cheese, sugar, vanilla extract and egg in a bowl and whisk until the mixture has a smooth texture.

Add in the pureed raspberry to the mixture, and whisk again to combine. The mixture should get a pinkish colour by now. Finally, add in the dry cake mix and whisk to combine until smooth.

Preparing the crumbly topping

It's easy! Place all of the ingredients listed above in a bowl. Use a pastry blender or alternatively a fork to mix together along with the butter. Mix until the crumbly topping visually resembles dark, dry sand. 

Baking the mini raspberry banana shortcake

Pour the filling over the pre-baked crust and bake for 20 minutes at a temperate of 175 degrees Celsius or 350 degrees Fahrenheit. You can add chunks of raspberry to the cream cheese beforehand if you like.

Remove from oven after 20 minutes, sprinkle the raspberry shortcake with the crumble topping. and return to the oven for approximately 5 minutes. After baking, remove from the oven and set aside to let cool off.