In a large mixing bowl, combine 8 ounces of softened cream cheese, ¼ cup of mayonnaise, 1 cup of shredded sharp cheddar cheese, and ½ cup of finely diced jalapeños. Blend until light and fluffy.

Fold in ½ cup of cooked and crumbled bacon, ¼ cup of finely chopped red onion, a pinch of black pepper, and a dash of cayenne pepper. Mix gently.

Spread ½ cup of crumbled bacon on a shallow dish to coat the cheese balls.

Using a small cookie scoop or your hands, roll about a tablespoon of the cheese mixture into a ball. Aim for uniform sizes to create roughly 12-15 cheese balls.

Roll each cheese ball in the bacon crumbles until thoroughly coated. Arrange on a plate.

Refrigerate the coated cheese balls for at least 30 minutes to firm up and enhance flavors.

Serve chilled as an appetizer, paired with vegetable sticks or crackers.