Mini Watermelon Cakes: Your Coolest No-Bake Summer Delight

Mini Watermelon Cakes are refreshing and light no-bake treats perfect for summer gatherings.

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Prep Time 30

Chill Time 30

Total Time 1

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Watermelon Base

1 medium-sized seedless watermelon The star ingredient that brings sweetness and hydration.

For the Frosting

1 container Extra Creamy Cool Whip Provides creaminess and stability in warm weather.

For the Crunch

1/2 cup Slivered almonds Nutty additions that provide a delightful crunch.

For the Garnish

1 cup Blueberries Adds flavor and color; may substitute with cherries, raspberries, or strawberries.

Equipment

Knife
cookie cutter
Ice cream scoop
paper towels

Method

Step-by-Step Instructions for Mini Watermelon Cakes

Slice the watermelon into thick rounds, about 2 ½ inches.
Cut out mini cakes using a round cookie cutter.
Blot the watermelon rounds dry with a paper towel.
Frost each round with a scoop of Extra Creamy Cool Whip.
Add slivered almonds to the sides of the frosting.
Garnish each cake with a blueberry in the center.
Chill in the refrigerator for 15-30 minutes before serving.

Nutrition

Serving: 1cakeCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 30mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 2 days. Add toppings just before serving.

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