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Place the cream cheese, butter, flour and salt in a food processor and pulse until it forms a ball. Form the dough into 24 small balls and set them on a baking tray. Refrigerate for 1 hour or freeze for 20 minutes.
Spray a mini muffin pan with cooking spray and press each ball into the pan pushing the dough up the sides of the cup until it reaches the top.
In a medium bowl, combine the brown sugar, egg, melted butter and vanilla and whisk until smooth. Add chopped pecans.
Fill each cup to the top, being careful not to go above the crust.
Bake at 350°F for 20-25 minutes until the edges of the crust have started to brown. Let cook for 10 minutes in the pan, and then remove with a butter knife or offset spatula before the pecan filling sticks to the edges. Allow to fully cool.