Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a medium bowl, whisk the Greek yogurt, protein powder, egg white, monk fruit, and half of the lemon juice until the batter is silky and free of lumps.
Pour the cheesecake filling over the crust and smooth the surface with the back of a spoon.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set completely.
While the cake chills, combine the mixed berries, honey, and remaining lemon juice in a small saucepan over medium heat.
Simmer the berries for 5 to 8 minutes, stirring occasionally, until the fruit softens and the liquid thickens into a glossy compote.
Top the chilled cheesecake with the warm berry compote just before serving.