Recipe for cheesecake with halva

Cheesecake with halva

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This cheesecake with halva is always incredibly popular among my guests. It tastes delicious, is wonderfully creamy and it’s really difficult to tear yourself away from eating it. Apart from its taste, it is also easy to prepare. It is a cheesecake made with biscuits, which you chop with liquid butter then lay them in a baking tin. Pour the cheese mass onto the biscuits base, which is made from quark cheese, mascarpone, cream, sugar, eggs, pudding powder and the main ingredient, halva. In this recipe, I use vanilla halva, but if you want to use halva of a different flavour, you may so with no problem. I bake the cheesecake at 165 degrees Celsius, let it cool down and when it is cold, I decorate it with a simple glaze made from cream and halva. This simple cheesecake is perfect for special occasions, holidays or simply served with a cup of coffee. I encourage you to try the recipe for cheesecake with halva below and enjoy.

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Recipe for cheesecake with halva
Cheesecake with halva

Ingredients for cheesecake with halva.

Biscuits base:

  • 200 g butter biscuits
  • 80 g melted butter, cooled

Cheese mass:

  • 250 g mascarpone cheese
  • 500 g creamy quark cheese
  • 200 ml whipping cream (30 %)
  • 150 g powdered sugar
  • 200 g vanilla halva
  • 3 large eggs
  • 40 g powdered vanilla pudding


  • 80 ml whipping cream (30 %)
  • 100 g vanilla halva
Recipe for cheesecake with halva
Cheesecake with halva

How to make cheesecake with halva.

Put the butter biscuits into the food processor container, pour in the liquid butter, then chop, and when ready, transfer to a cake tin lined with baking paper and spread evenly. It is a good idea to press the whole thing slightly with a glass or your hand so that it becomes compact after baking. Put the crushed vanilla halva into a bowl, add powdered sugar and eggs to it, then mix with a mixer for about 2-3 minutes. Next, add the remaining ingredients, i.e. quark cheese, mascarpone, whipping cream and vanilla pudding powder sifted through a sieve. Mix for 2-3 minutes and when the mixture is liquid and lump-free, pour it onto the crushed biscuits.

Place the cheesecake in the oven preheated to 165 degrees Celsius and bake for an hour and 10 minutes. Let the baked cake cool down. Pour the whipping cream into a pot, bring it to a boil, turn off the heat and add the crushed halva. Mix for a while until there are no lumps in the glaze, then pour it onto the cooled cheesecake and spread it evenly. Place the cake in the fridge for a few hours and keep it in the fridge before serving.

Recipe for cheesecake with halva
Cheesecake with halva

Good to know when making cheesecake with halva.

I baked the cake in a round-shaped cake tin with a diameter of 24 centimetres and a height of 6 centimetres. I lined its bottom and sides with baking paper, which protruded about 2 centimetres over the height of the sides. An 8-centimeter-high cake tin is best here – then there is no need to put the paper above its height. The cheesecake rises a lot during baking, so it should be baked in a tall cake tin or by lining its sides a little higher with baking paper.

If you don’t have a food processor at home, crush the biscuits with a meat pestle or a rolling pin. Place the cookies in a plastic bag, close it tightly and use a hammer or pestle to hit the cookies in the bag until they have a consistency similar to that of breadcrumbs.

Do you like cheesecakes? If so, try our recipe for Cheesecake with peach and coconut.

Recipe for cheesecake with halva
Cheesecake with halva
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  1. Hi! Two questions for you:
    1) Can you post a link to the halva you use? I’d like to see a picture because it looks different depending on the store I go to.
    2) Can I use 750 CREAM CHEESE (Philadelphia) in place of the 250 g mascarpone cheese + 500 g creamy quark cheese?

    Thank you. God bless you.

    1. Hi,

      so I use this basic vanilla halva that I purchase normally in Polish Biedronka store. Brand is Magnetic, I attach two links to it below:,id,373025,name,chalwa-sezamowa-magnetic-100-g

      I have not made this cheesecake with cream cheese before, so I can not say for sure how it will turn out. Might be that the consistency of the cake will be more “runny” when using cream cheese.

      You are welcome 🙂 Take care!

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