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
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):
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Watermelon:
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1 medium seedless watermelon, rind removed
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Why it matters: Watermelon is the juicy, red base that mimics a watermelon slice’s flesh.
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Substitutions: Use honeydew or cantaloupe for a different fruit base, but the watermelon look will change.
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Topping:
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1 container (8 oz.) Extra Creamy Cool Whip, thawed
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Why it matters: Cool Whip adds a fluffy, white layer that looks like the watermelon’s white rind.
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Substitutions: Use homemade whipped cream, Greek yogurt, or dairy-free whipped topping for a vegan option.
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Decorations:
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½ cup slivered almonds
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30 blueberries
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Why it matters: Almonds mimic watermelon seeds, and blueberries add a pop of color and flavor.
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Substitutions: Use chocolate chips or black sesame seeds for “seeds.” Swap blueberries for raspberries or small candy pieces.
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Tip: Choose a ripe, seedless watermelon for easy cutting and sweet flavor. Thaw Cool Whip in the fridge overnight for smooth scooping.
Instructions
Step 1: Prep the Watermelon
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Remove the rind from a medium seedless watermelon using a sharp knife. Trim into a large block for easier slicing.
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Slice the watermelon into four 2 ½-inch thick slices.
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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.
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Blot the top of each round with a paper towel to dry it, helping the Cool Whip stick.
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Tip: Save watermelon scraps for smoothies or snacking. A dry surface prevents the topping from sliding off.
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Step 2: Add the Cool Whip
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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.
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Tip: Work quickly to keep the Cool Whip firm. If it softens, pop it back in the fridge for 10 minutes.
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Step 3: Decorate the Cakes
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Gently press 3-5 slivered almonds into the sides of the Cool Whip on each cake, arranging them like watermelon seeds.
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Place one blueberry on top of the Cool Whip for a colorful finish.
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Tip: Press almonds lightly to avoid squishing the topping. Arrange blueberries slightly off-center for a cute look.
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Step 4: Serve Immediately
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Arrange the mini cakes on a platter and serve right away for the freshest taste.
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Tip: If not serving immediately, refrigerate for up to 2 hours to keep the watermelon juicy and Cool Whip firm.
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