No bake blackberry bars

An elegant summer treat, these dreamy no bake blackberry bars are infused with fresh berry sweetness swirled with a velvety creamy filling.
An elegant summer treat, these dreamy no bake blackberry bars are infused with fresh berry sweetness swirled with a velvety creamy filling.

I love watching TV while folding clothes. Since our dryer broke and we had to wait for a new one to be delivered and installed, I had quite a few loads to go through. I needed to find a movie to keep my mind away from the clothes.

Browsing the channels I found a romantic movie. Two people met online and later decided to meet in real life. At first he didn’t seem the guy she thought he might be, but just like in other romantic movies the longer they spend together the more they started to enjoy each other’s company. She was an amazing cook, he was a photographer.

Somehow, I don’t know how, while watching the movie my mind traveled in time, years ago when I met Mr.R  for the first time. The overcrowded hotel we both stayed at, the little Egyptian restaurant at the end of the street and the Starbucks I stopped daily to get my coffee intake.
My mind skipped a few years until the summer Mr. R came to visit me in Romania. One evening we stopped at a local coffee shop and enjoyed one of the classic Romanian desserts – no bake fruit cake 

No bake blackberry bars recipe from

The following day I gathered all the ingredients and made the classic cake in a bar form with a very little adaptation from my mom’s recipe.

To make these no bake blackberry bars, you need just a handful of ingredients.

Since I didn’t have any lady fingers on hand, I made the crust from graham crackers crumbs and melted butter.

For the filling, you’ll need milk, sugar, gelatin, heavy cream and egg yolks and of course fresh blackberries. If you do not have any blackberries on hand, you can use any fresh berries you have. I made them again for 4th of July using strawberries

Since these blackberries bars require no baking and yet, eggs are listed as an ingredient, it’s very important to use pasteurized eggs. I love Safest Choice™ Pasteurized Eggs and I highly recommend them for this recipe.

Check their store locator feature on the website to see what grocery stores in your area carry them.

No bake blackberry bars

To make the filling you’ll need a candy thermometer, just like for these lemon bars. In a small saucepan mix milk, sugar and eggs and cook over low heat until the mixture reaches 180F.

Keep on eye on the mixture, it only takes about 3-5 minutes to foam and increase in volume and reach the 180F. Remove from the heat and let cool while the gelatin dissolves.

In a clean bowl, whip the cream until firm peaks form.

Stir the gelatin, and heavy cream in the egg mixture and pour in the prepared pan. Refrigerate for few hours and enjoy.

Yes, these no bake bars need a little bit of patience and you’ll end up with a couple of dirty dishes, but they are worth it.


No bake blackberry bars recipe

Prep Time: 30 minutes

Cook Time: 5 minutes

5 hours

Yield: 15 bars

No bake blackberry bars recipe

An elegant summer treat, these dreamy no bake blackberry bars are infused with fresh berry sweetness swirled with a velvety creamy filling.


  • 1 cup graham crumbs
  • 6 tablespoons butter, melted
  • Filling
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3 egg yolks ( I recommend Safest Choice™ Pasteurized Eggs )
  • 1 package knox gelatin
  • 1/2 cup cold water
  • 2 cups heavy cream
  • 4 oz fresh blackberries or other berries
  • Topping
  • 2 tablespoons graham crumbs
  • 15 fresh blackberries


  1. Line an 11X7" pan with parchment paper. Set aside.
  2. To make the crust, pour the melted butter over the graham crust and stir to combine.
  3. Evenly press the crumbs on the bottom on the prepared pan. Refrigerate until the filling is ready.
  4. Filling
  5. In a sauce pan combine the milk, sugar and the 3 egg yolks.
  6. Place the saucepan over low heat, stirring constantly until the sauce starts to thicken, foams and increases in volume and the temperature reaches 180F.
  7. Turn the stove off and let it cool for 20 minutes, stirring occasionally.
  8. Once the egg mixture is slightly cooled, in a small bowl dissolve the gelatin in 1/2 cup cold water. Once dissolved (should take around 3 minutes) stir into the egg yolks mixture. Leave to cool completely.
  9. In a clean bowl whip the heavy cream until stiff peaks. Slowly mix the whipped cream into the egg mixture.
  10. Arrange the fresh blackberries over the crust and slowly pour the filling over them.
  11. Sprinkle the remaining graham crackers crumbs and refrigerate the pan for a few hours.
  12. When ready to serve, cut into bars, decorate with a fresh blackberry and enjoy!


red dotted line

    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


red dotted line


  1. says

    This looks to die for. I’m thinking cherries or blueberries. Mostly because that is what I have on hand. Thanks for the recipe! Pinned!

  2. Liz Maresh says

    Will the cooking time of the egg mixture still require a pasteurized egg yolk , or will it cook long enough to eliminate the threat of salmonella ? Thank you for your reply ! Your dessert looks so delicious ! Can’t wait to make it. If it still requires pasteurized egg yolks, I will have to try to locate someone who sells them.

    • says

      Hi Liz,
      Technically the egg is cooked when the temperature reaches 160F and for this recipe you need to cook the egg mixture until it reaches 180F. In theory, the egg yolks are cooked.
      Keeping salmonella in mind, I choose pasteurized eggs. It’s better to be safe than sorry, right?

      Here’s the link to safest choice website and you can check what stores sell them. I get mine from Safeway.

      If you have a Whole Foods close by, they have pasteurized eggs from other brands.

      Please let me know if you have other questions. Happy to help.


      • linda says

        It looks like it would take more than 2 tablespoons of graham cracker crumbs to make 15 bars…..and also has anyone really tried this …just because it looks good don’t mean it taste good….I would like some comments on taste and not looks

        • says

          Hi Linda,
          Yes, indeed you’ll need more than just 2 tablespoons of graham cracker crumbs. You’ll need 1 cup of crumbs to make the crust.
          The additional 2 tablespoons are sprinkled on top of the bars. Of course, if you want, you can add more or not add any.

  3. says

    Wow this looks amazing! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  4. Eileen says

    I have made the egg yolk mixture twice now and it did not triple in volume at all. It did get to 180*. Not sure what the problem is but it’s a fail. I will try to complete the recipe with what I have and see what happens.

    • says

      Hi Eileen,

      So sorry to hear you are not satisfied.
      When the egg mixture reaches 180F it should foam so much it’s almost tripled in volume. Once it cools down the volume is reduced to normal.
      Please let me know how it turned out.

      • Eileen says

        My egg mixture didn’t foam either, it didn’t really increase in volume at all but stayed pretty much the same throughout the cooking time but I went ahead and completed the recipe and it worked out very nicely. I shared the no bake blackberry bars with several other people and everyone enjoyed them.

  5. andrea says

    Really can’t wait to get these on my table and in my mouth!

    I’d like to use my raspberries and add some lemon……………suggestions?

  6. Jackie says

    These look amazing, so I tried them today but the custard mixture didn’t firm up. The ingredients listed 1 package of gelatin. Do you mean the whole box (all four packets) or just one packet? I’d love to try the recipe again.

    • says

      Hi Jackie,

      I’m sorry to hear you had troubles with this recipe. It’s one of my favorite summer treat and never had a problem with the filling.
      Like I mentioned in the recipe, I only use 1 envelope, not the entire package.
      The most important step in this recipe is to cook the eggs until they reach 180F and the mixture is thickened.
      Please do not hesitate to reach out if you have other questions,


Leave a Reply

Your email address will not be published. Required fields are marked *