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Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Whisk cream cheese, jam and lemon juice together in a small bowl.
Combine oats, milk, ½ cup raspberries, brown sugar, applesauce, eggs, baking powder, vanilla, lemon zest and salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining ½ cup raspberries. Cover with the remaining batter. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.