1 piece (medium) of Cheese halva (80 g) has 256 calories. That works out to 320 calories per 100 g. It contains 41.6 g of carbs, 6 g of protein, 7.6 g of fat and 0.2 g of fiber. Its 176 mg of Calcium covers 18% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Cheese halva?

Cheese halva is a traditional Turkish dessert, particularly associated with Çanakkale and parts of the Thrace region. It is usually made by cooking fresh cheese with flour or semolina, butter and sugar. Despite its name, it is quite different from the sesame-based halva familiar in many countries: cheese gives it a distinct savoury note beneath the sweetness.

Served warm or chilled, it has a lightly browned top and a soft, fine-grained interior that breaks apart easily. In Turkey it is often enjoyed as a small dessert with tea or coffee, and some versions are baked to brown the surface. The cheese contributes some protein, but this is still a sweet, carbohydrate-rich treat; a modest piece makes a satisfying finish to a meal.

Cheese halva Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

52g

· 19% DV

Protein

7.5g

· 15% DV

Fat

9.5g

· 12% DV

Fiber

0.2g

· 1% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 64% · Protein 9% · Fat 27%

Cheese halva Vitamins & Minerals

Vitamins

B12

0.5µg · 21% DV

0.18mg · 14% DV

Vitamin A

80µg · 9% DV

0.35mg · 7% DV

Minerals

Calcium

220mg · 22% DV

Phosphorus

120mg · 17% DV

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

How Nutritious Is Cheese halva?

Nutrient density

Medium

35/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

20/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Cheese halva Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Cheese halva

To burn the 320 calories in 100 g:

🚶

79min

Walking (5 km/h)

🏃

33min

Running (8 km/h)

🚴

44min

Cycling

🏊

37min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Cheese halva Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Cheese halva Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Cheese halva Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Cheese halva Fat Profile

SATURATED

5.5g

MONOUNSATURATED

2.7g

POLYUNSATURATED

0.6g

⚖️

Omega 6:3 ratio 4:1

Below the ideal 4:1 — a good omega balance.

Compare Cheese halva

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Cheese halva vs Dark chocolate220 kcal fewer per 100 g

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Cheese halva vs HöşmerimSame calories per 100 g

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Foods Similar to Cheese halva

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🍯

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🍫

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Höşmerim

320 kcal

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210 kcal

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Frequently Asked Questions About Cheese halva

What is cheese halva made of?

Cheese halva is made with fresh, usually unsalted cheese and sugar. Depending on the regional recipe, flour or semolina, butter, and sometimes egg are added; the mixture is cooked until thick and may be baked to brown the top.

What kind of cheese is used in cheese halva?

Cheese halva is traditionally made with fresh, mild, unsalted cheese, often from cow’s milk. A salty or aged cheese can give the dessert an overly sharp flavor and may not melt into the soft, fine-grained texture associated with it.

Where does cheese halva come from?

Cheese halva is a traditional Turkish dessert, especially associated with Tekirdağ in the Thrace region. Similar cheese-based sweets are made in other parts of Turkey, including Çanakkale and Balıkesir, with differences in ingredients and texture.

Is cheese halva the same as höşmerim?

No, cheese halva and höşmerim are related but distinct Turkish desserts. Höşmerim is particularly associated with Balıkesir, while Tekirdağ-style cheese halva is often baked until its surface browns; recipes and textures vary by region.

Is cheese halva served warm or cold?

Cheese halva can be served either warm or cold. Warm, it is softer and easier to spoon; after cooling, it firms up and is easier to cut into pieces. Baked versions are often served while the top is still warm.

How do you reheat cheese halva?

Reheat cheese halva gently in a low oven until warmed through, or use short bursts in a microwave. Gentle heating helps keep it soft; overheating can dry it out or make its texture crumbly.

How should you store cheese halva?

Store cheese halva in a covered container in the refrigerator because it contains fresh cheese. Avoid leaving it at room temperature for an extended time, and take out only the portion you plan to serve.

Can you freeze cheese halva?

Yes, cheese halva can be frozen in an airtight container, preferably in portions. Its texture may become drier or more crumbly after thawing, so defrost it in the refrigerator and warm it gently before serving.

Why is my cheese halva crumbly?

Cheese halva can turn crumbly if it is overcooked or made with a cheese that is too dry. The traditional texture is soft and slightly grainy rather than stretchy; stop cooking once the mixture has thickened and set.

What do you serve with cheese halva?

Serve cheese halva with unsweetened tea or black coffee, which balance its sweetness. Fresh fruit is another light accompaniment; adding another syrup-soaked dessert can make the serving overly rich.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026