Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the almond flour, melted coconut oil, and maple syrup in a small bowl, mixing until the texture resembles wet sand.
Press the almond mixture firmly and evenly into the bottom of the prepared pan to create the crust.
Place the cottage cheese in a blender or food processor and blend until completely smooth with no lumps.
In a medium bowl, whisk together the smooth cottage cheese, Greek yogurt, protein powder, and egg white until the batter is creamy.
Pour the cheesecake mixture over the crust and gently tap the pan on the counter to release any air bubbles.
Bake for 25 to 30 minutes or until the edges are slightly golden and the center has a very slight jiggle.
Remove from the oven and let it cool completely at room temperature before refrigerating for at least 2 hours to set.
While the cheesecake chills, add the mixed berries to a small saucepan over medium heat and simmer until they break down into a thick sauce.
Top the chilled cheesecake with the warm berry compote just before serving.