These Watermelon & Goat Cheese Cups turn crisp, juicy melon into the coolest canapé of the season.
Each bite-sized cup is carved from sweet seedless watermelon, piped full of whipped goat cheese, and crowned with a thin slice of cucumber and a splash of lime.
No oven required—just fresh ingredients and minimal fuss for maximum “wow” at your next gathering!
Why You’ll Love This Recipe
Effortless Prep – Just slice, scoop, whip, and serve in under 30 minutes.
Bite-Sized Beauty – Uniform cups look elegant on any platter.
Flavor Harmony – Sweet melon, tangy cheese, crisp cucumber, and zesty lime play perfectly together.
Make-Ahead Friendly – Prep melon cups and cheese up to 6 hours ahead; finish assembly before serving.
Customizable Garnish – Swap cucumber for prosciutto, mint, or chili flakes to suit your crowd.
What You’ll Need (Ingredient Highlights)
Mini seedless watermelon – Sweet cups ready to cradle creamy filling
Goat cheese – Whipped into a light, tangy mousse
Milk – Thins the cheese for a pipeable texture
Persian cucumber – Adds a crisp, refreshing topper
Limes – Freshly squeezed for a bright finish
Pro Tips Before You Start
Chill Your Tools: Keep melon, cheese, and platter cold so cups stay crisp and cheese holds its shape.
Even Cups: Use a 1¼″–1½″ round or square cutter for uniform bites.
Dry Thoroughly: Pat melon cups dry inside and out to prevent slipping.
Whip Just Right: Add milk gradually until goat cheese holds soft peaks and pipes smoothly.
Mandoline Magic: Thin, even cucumber slices ensure each cup sits snugly atop the cheese.
How to Make Watermelon & Goat Cheese Cups
Step 1: Slice & Cut Cups
Trim a thin slice off one side of the watermelon so it sits flat.
Roll gently on the cut side, then slice into 1″–1½″ rounds.
Press your cookie cutter straight down to stamp out cups, then lift each gently onto a platter.
Step 2: Hollow & Whip
Use a melon baller’s small end to scoop a shallow well in each cup’s center.
In a bowl, beat goat cheese with enough milk to reach a smooth, pipeable consistency.
Step 3: Pipe & Top
Transfer cheese to a piping bag fitted with a star tip (or use a small spoon).
Pipe a rosette of whipped goat cheese into each melon cup.
Top with one cucumber slice per cup.
Step 4: Finish with Lime
Squeeze fresh lime juice evenly over all cups just before serving.
Garnish with mint leaves, prosciutto ribbons, or a drizzle of honey if desired.
What to Serve With These Cups
Prosciutto Strips – For an elegant salty-sweet contrast
Mint-Infused Sparkling Water – Keeps palates fresh
Olive Tapenade Crostini – Adds a savory bite alongside
Chilled Prosecco – Bubbles pair beautifully with melon
Variations & Substitutions
Feta & Honey: Swap goat cheese for crumbled feta, finish with honey drizzle.
Herb Twist: Garnish with basil, dill, or cilantro instead of cucumber.
Spicy Kick: Sprinkle each cup with chili flakes or hot honey.
Vegan Option: Use whipped cashew or almond cheese in place of goat cheese.
Alternative Fruit: Try cantaloupe or honeydew for a milder melon base.
Storage Tips
Unassembled: Keep melon cups and cheese covered separately in the fridge for up to 6 hours.
Assembled: Best enjoyed within 30 minutes to maintain crisp texture.
Advance Prep: Hollow and cut melon cups a few hours ahead; pat dry before filling.
FAQs
How many cups does this make?
About 12–16, depending on watermelon size and cutter diameter.
Can I skip the melon baller?
Yes—a small spoon or paring knife works to create the cheese well.
Is seedless melon required?
Highly recommended to avoid stray seeds in each bite.
Can I assemble ahead?
Fill melon cups with cheese up to 1 hour before serving; add cucumber and lime last.
How do I stop cheese from sliding?
Dry each cup thoroughly and pipe cheese so it mounds above the rim.
What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off for controlled filling.
Is bottled lime juice OK?
Fresh juice always tastes brighter, but bottled works in a pinch.
Final Thoughts
These Watermelon & Goat Cheese Cups prove that simple ingredients can shine brightest.
Their vibrant colors, playful textures, and effortless prep make them the ultimate crowd-pleaser for summer parties or light bites any time.
Serve them chilled, and watch guests swoon over every sweet-tangy-crisp mouthful!
Watermelon Goat Cheese Cups
Ingredients
- 1 mini seedless watermelon
- 6 –8 oz goat cheese
- 2 Tbsp milk or more, to thin
- 1 Persian cucumber thinly sliced
- 2 –3 limes juiced
Instructions
- Wash watermelon. Trim one side flat; slice into 1″–1½″ rounds.
- Cut cups with a 1¼″–1½″ cutter; pat dry.
- Use a small melon baller to scoop a shallow well in each cup.
- Whip goat cheese with milk until smooth; transfer to a piping bag.
- Pipe cheese into melon wells; top with a cucumber slice.
- See full steps with tips & photos → https://p4pd.org/watermelon-goat-cheese-cups/
Notes
- Watermelon Tip: Choose a mini seedless watermelon that feels heavy for its size—it will be juicier and sweeter.
- Goat Cheese Sub: Use whipped feta or cream cheese for a different flavor profile.
- Presentation: Serve on a chilled platter for extra freshness and visual appeal.
- Flavor Boost: Add a small mint leaf or basil chiffonade for a pop of herbal freshness.
