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Mini Watermelon Cakes

Mini Watermelon Cakes: A Refreshing No-Bake Delight

Delightful Mini Watermelon Cakes are a refreshing no-bake dessert that combines sweet watermelon, creamy Cool Whip, and crunchy toppings, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 cakes
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 medium seedless watermelon Provides natural sweetness and a refreshing base.
  • 1 container Extra Creamy Cool Whip Works as frosting; can substitute with homemade whipped cream.
For the Toppings
  • ½ cup slivered almonds Adds crunch; can swap for chopped hazelnuts.
  • ½ cup blueberries Perfect for garnish; can substitute with other berries.

Equipment

  • sharp knife
  • 1 ½-inch round cookie cutter
  • clean kitchen towel
  • small ice cream scoop

Method
 

Step-by-Step Instructions
  1. Begin by placing the medium-sized seedless watermelon on its side, using a sharp knife to cut off both ends to create a flat surface.
  2. Once your watermelon is fully peeled, slice it into roughly 2 ½-inch thick rounds.
  3. Using a 1 ½-inch round cookie cutter, carefully cut individual rounds from the watermelon slices.
  4. Use a clean kitchen towel to pat the tops of each watermelon round dry.
  5. Take a generous dollop of Extra Creamy Cool Whip and scoop it onto the top of each watermelon round.
  6. Press slivered almonds onto the sides of the Cool Whip and top each cake with a fresh blueberry.
  7. Arrange your completed Mini Watermelon Cakes on a serving platter and serve immediately.

Nutrition

Serving: 1cakeCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 7mgCalcium: 20mgIron: 0.5mg

Notes

These cakes are best enjoyed fresh! If preparing ahead, frost them just before serving to retain the texture and flavor of the watermelon.

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