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Mini Melon Cakes: Quick, Healthy, No-Bake, Gluten-Free, and Cake-Free

Looking for a quick and healthy dessert? Try making these mini melon cakes! They are the perfect party treat for a hot summer day, but really can be served all year round. These fresh fruit cakes use cantaloupe, watermelon, whipped cream, and a blackberry, and mint leaf as garnish.

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Cut the cantaloupe

Before you start cutting your fruit, make a simple whipped cream and keep it in the fridge until ready to use. Then, cut your cantaloupe into 1/2-inch thick slices. Using a 3 3/4-inch biscuit cutter, cut circles out of the center. Use a smaller biscuit cutter (about 1-1/2 inch) to cut the seeds out.

Cut the watermelon

Using a large knife, carefully cut the watermelon into 1/2-inch slices. Don't worry if you cut too thick or crooked, it's easy to slice the cut circles in half to make them a bit thinner.

Cut watermelon in small circles

Using the 3 3/4-inch biscuit cutter, cut circles out of the watermelon. If you cut the watermelon too thick in the previous step, slice the cut circles in half lengthwise to make the layer thinner.

Assemble the fruit layers

Before you start stacking, use a paper towel to blot the water from the cut fruit -- this helps prevent slipping. Start with a watermelon disk as the base. Stack the cantaloupe on top of the watermelon. Transfer your whipped cream into a piping bag or plastic bag with the corner cut off. Fill the inside of the cantaloupe (where you cut the seeds out) with whipped cream.

Assembled fruit layers

Repeat the layering process, filling each of the cantaloupe pieces, until you've reached your desired height, finishing with the watermelon on top. I used seven layers in my mini melon cakes. Repeat to make as many mini melon cakes as you like!


Cupcake wrappers make a great "plate" for these mini melon cakes. Simply flatten out the cupcake wrapper and you have the perfect sized parchment circle on which to build your mini melon cakes.

pipe a whipped cream border

Adding a piped border will make your melon stack really look like a tiny, fancy cake. Pipe a simple whipped cream border on the bottom and top.

Finished mini melon cakes

Spoon a dollop of whipped cream on top of each cake, then garnish with a blackberry and mint leaf. Refrigerate until ready to serve.


Try these chocolate-dipped cherries for a light and tasty dessert!

About the Author

Adrienne Blumthal

Adrienne is a formally trained pastry chef, recipe writer, and entrepreneur. While in pastry school, she found herself in a sticky situation –– she suddenly (and frequently) needed to transport baked goods around town, but didn’t have a dependable, sustainable, and stylish way to do so. Baking is an art, from preparation to presentation, and the element of transportation must be...


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