Tahini halva, a famous traditional Turkish dessert, is a food product with a high oil content and when stored an oil leakage may occur leading to unpleasant appearance. In this study, to restrict oil migration, sunflower, shellac and beeswax were used at 3% (w/w) in tahini halva and the effects of these natural waxes were comparatively investigated during a 6-month storage period at 25 and 35 degrees C against control samples containing no additives and halva containing 3% hydrogenated palm stearine (HPS). The physico-chemical, textural, and sensorial characteristics were monitored and the results revealed that natural wax addition led not only to successful restriction of oil leakage, but also the samples, especially sunflower wax and HPS containing samples preserved their textural and sensory characteristics throughout storage. According to the samples XRD patterns, the crystal structure of the natural wax containing samples did not change during storage, but that of the tahini halva containing no additive extremely changed, mostly related with oil leakage during storage. The data on oxidative induction time, peroxide values, and free fatty acid contents of the samples, were within the legal limits during storage. It can be concluded that sunflower wax was more suitable in replacing commercially used HPS in terms of restricting oil leakage and preserving textural and sensory properties of traditional tahini halva than the other natural waxes.