Description

Have you ever wondered if a dessert could taste like summer and look like a tiny watermelon? These Mini Watermelon Cakes are the answer! Made with juicy watermelon, fluffy whipped topping, and a pop of blueberry, they’re a no-bake, healthy treat perfect for 4th of July, picnics, or any sunny day. They’re so easy to make, even kids can join the fun.

Ingredients

Scale

A batch of Mini Watermelon Cakes needs just a few simple, fresh ingredients. Here’s what you’ll need for about 20-30 mini cakes (depending on watermelon size):

Watermelon:
- 1 medium seedless watermelon, rind removed
- Why it matters: Watermelon is the juicy, red base that mimics a watermelon slice’s flesh.
- Substitutions: Use honeydew or cantaloupe for a different fruit base, but the watermelon look will change.
Topping:
- 1 container (8 oz.) Extra Creamy Cool Whip, thawed
- Why it matters: Cool Whip adds a fluffy, white layer that looks like the watermelon’s white rind.
- Substitutions: Use homemade whipped cream, Greek yogurt, or dairy-free whipped topping for a vegan option.
Decorations:
- ½ cup slivered almonds
- 30 blueberries
- Why it matters: Almonds mimic watermelon seeds, and blueberries add a pop of color and flavor.
- Substitutions: Use chocolate chips or black sesame seeds for “seeds.” Swap blueberries for raspberries or small candy pieces.

Tip: Choose a ripe, seedless watermelon for easy cutting and sweet flavor. Thaw Cool Whip in the fridge overnight for smooth scooping.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Watermelon

Remove the rind from a medium seedless watermelon using a sharp knife. Trim into a large block for easier slicing.
Slice the watermelon into four 2 ½-inch thick slices.
Use a 1 ½-inch round cookie cutter to cut rounds from each slice. You should get 5-8 rounds per slice, depending on the watermelon’s size.
Blot the top of each round with a paper towel to dry it, helping the Cool Whip stick.
- Tip: Save watermelon scraps for smoothies or snacking. A dry surface prevents the topping from sliding off.

Step 2: Add the Cool Whip

Using a small ice cream scoop or spoon, place a dollop of Extra Creamy Cool Whip on top of each watermelon round. Aim for a small, rounded mound.
- Tip: Work quickly to keep the Cool Whip firm. If it softens, pop it back in the fridge for 10 minutes.

Step 3: Decorate the Cakes

Gently press 3-5 slivered almonds into the sides of the Cool Whip on each cake, arranging them like watermelon seeds.
Place one blueberry on top of the Cool Whip for a colorful finish.
- Tip: Press almonds lightly to avoid squishing the topping. Arrange blueberries slightly off-center for a cute look.

Step 4: Serve Immediately

Arrange the mini cakes on a platter and serve right away for the freshest taste.
- Tip: If not serving immediately, refrigerate for up to 2 hours to keep the watermelon juicy and Cool Whip firm.