Skip the pie and try out these 5 sweet holiday treats

Cookies and pies may be tried and true holiday desserts, but why not try something a little different? From peppermint bark to no-bake mini cheesecakes, these fun recipes will satisfy even the most discerning sweet tooth.

No-Bake Mini Pumpkin Cheesecakes

Ingredients

1 Box Gingersnap cookies crushed (or graham crackers if you prefer)

I used 4 cookies per individual serving and crushed mine using a ziploc bag and rolling pin

8 oz. cream cheese -- softened

15oz. pumpkin puree

1/4 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. salt

14 oz. sweetened condensed milk

12 oz. frozen whipped topping (save some for the topping)

Directions

You will make the Pumpkin Cheesecake filling first and refrigerate overnight for quick

assembly the next day. In the bowl of a stand mixer with the paddle attachment, beat the cream

cheese until light and creamy. Add the pumpkin puree and spices, mix and beat until combined

completely. Be sure to scrape the sides and bottom of the bowl as you go. Add the sweetened

condensed milk to the cream cheese mixture and mix until well combined. Remove bowl from

mixer stand and fold in the whipped topping. Cover bowl and refrigerator overnight to firm.

Prepare your mini serving cups or bowls. I used these adorable ice cream cups and added a

pretty ribbon using double stick tape. Place crushed gingersnap cookies in each cup. Using a

spoon add pumpkin cheesecake filling. Top off with whipped topping, spices, nuts and garnish

with a gingersnap cookie.

Refrigerate until ready to serve.

Don't forget your cute wooden forks for gobbling these down!

GARNISH OPTIONS: Whipped topping. Nutmeg, cinnamon or pumpkin pie spice. Gingersnap

cookie or cinnamon stick. Pecans or other preferred nuts.

Recipe courtesy of Food Rush

Triple Layer Peppermint Bark

Ingredients

30 peppermint candies (Brach's Starlite Mints), coarsely chopped

20 ounces white chocolate (Callebaut)

8 ounces bittersweet chocolate (Ghiradelli)

6 tablespoons heavy cream

3/4 teaspoon peppermint extract

Red food coloring

Luster Dust

Directions

1. In a double boiler heat the white chocolate to 110 degrees F.

2. In another double boiler heat 8 ounces bittersweet chocolate, heavy cream and peppermint

extract to 110 degrees F.

3. Line a 9 X 13 inch pan with foil.

4. Pour 2/3 of the melted white chocolate onto the foil.

5. Top with of the crushed peppermints.

6. Chill five minutes.

7. Pour melted bittersweet chocolate on top of the first layer.

8. Chill 10 minutes.

9. Add a few drops of red food coloring to 3 tablespoons of the melted white chocolate.

10. Pour remaining white chocolate onto the bittersweet layer.

11. Dot red colored chocolate on top and swirl with a knife.

12. Top with remaining peppermint candies.

13. Chill 10 to 15 minutes.

14. Peel foil bottom prior to cutting the bark into 2 x 2 inch squares.

15. Store in an airtight container up to three weeks.

Recipe courtesy of Food Rush

Mulled Cider Fruitcake

Ingredients

1/2 cup dried apples

1/2 cup dried cranberries

1/2 cup sliced almonds

1/2 cup walnuts

Zest of one orange

3/4 cup bourbon3/4 cup rum

3/4 cup apple cider

1 cup sugar

5 ounces butter, unsalted ( 1 1/4 sticks)

1 1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

2 eggs

Directions

1. Preheat oven to 325 degrees.

2. Mix dry ingredients and nuts in a large mixing bowl. Set aside.

3. In a medium saucepan combine the dried fruit, sugar, 1/2 cup bourbon, 1/2 cup rum and 1/2

cup apple cider. Simmer for 10 minutes.

4. Remove from heat and allow to FULLY cool.

5. Combine the dry ingredients with the fruit mixture.

6. Mix with a wooden spoon.

7. Mix in the eggs one at a time.

8. Fold in the nuts.

9. Put in a butter Bundt pan.

10. Bake for 45 minutes or until tester comes out clean.

11. Baste with remaining alcohol.

12. Cool in pan.

13. Decorate with dried cranberries and orange zest and fondant bow.

Recipe courtesy of Food Rush

Chocolate Fudge

Ingredients

3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

Dash salt

1 1/2 teaspoons vanilla extract

Directions

1. Line 8- or 9-inch pan with wax paper and set aside

2. Tips: Pre measure all ingredients and use wooden spoon

3. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.

NOTE: you can use this same base recipe to make other flavor Fudges.

For Peanut Butter

1. Use Vanilla Bark or While Chocolate Chips (4 cup) use can Eagle Brand and 1 cup Peanut Butter

2. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper.

3. Cut into squares.

4. Using the Vanilla Bark or While Chocolate Chips allows you to make just about any flavor fudge you desire.

Recipe courtesy of Deals

Peanut Brittle

Ingredients

1 cup granulated sugar

1 cup firmly-packed light brown sugar

1 cup light corn syrup

1/2 cup water

1/8 teaspoon salt

1/4 cup butter or margarine

1-1/2 teaspoon of vanilla

2 to 3 cups shelled raw peanuts

1 1/2 teaspoons baking soda

Directions

1. Butter a sheet pan or any pan with sides; set aside.

2. Always per measure all ingredients and have ready before starting your Brittle.

3. Use wooden spoon and candy thermometer

4. In a large heavy sauce pan (at least 3-quart size), combine granulated sugar, brown sugar, corn syrup, water and salt. Cook over medium high heat until all the sugar is dissolved. Continue to cook, stirring constantly, until the mixture comes just to a full boil.

5. Stir in the butter and vanilla. Continue to cook, without stirring, until a candy thermometer reaches 230 degrees F. Once it has reached this temperature; continue cooking undisturbed to 280 degrees F. (soft crack stage). When you have reached 290 degrees F, add the peanuts (all at once) and stir in. Continue to stir constantly until you reach 300 degrees F. (hard crack stage)

6. Remove the pot from the heat. Stir in the baking soda, and mix well. It is going to "foam" up, which is what gives you light, airy brittle. Stir it well, but don't over stir or it will go flat.

7. Pour the candy onto your pre buttered sheet. Shake pan back and forth and sideways until it has spread out as far as possible on the pan.

8. Allow to cool until it is room temperature, then lift the pan up and drop it onto the table and break into desired size pieces. (This is the fun part)

Recipe courtesy of Deals