Firstly, in a large mixing bowl, combine the softened cream cheese, Dijon mustard, Worcestershire sauce, and mayonnaise. Mix until smooth. This step ensures your cheese balls have a firm yet creamy base.

Next, stir in the grated pepper Jack cheese and 1 cup of the shredded extra-sharp Cheddar cheese. Then, sprinkle in the smoked paprika, onion granules, garlic granules, and chopped parsley. Mix everything until it’s well-blended. This combination of cheeses and spices highlights the flavors and gives your cheese balls that rich, savory taste.

Once your cheesy concoction is nicely blended, cover the bowl with plastic wrap and pop it into the refrigerator. Let it chill for at least 30 minutes. This helps the mixture firm up, making it easier to shape the balls.

While the cheese mixture is chilling, get your Hot Cheetos ready. Pour them into a large zip-top bag. Seal the bag, and then crush the Cheetos using a rolling pin or your hands. You want them to be finely crumbled but not powdery. Transfer the crumbs to a shallow dish.

Now comes the fun part! Using a tablespoon or small scoop, portion out the chilled cheese mixture and roll it into balls. Then, roll each cheese ball in the crushed Hot Cheetos until fully coated. The cheesy mixture will grab onto the crumbs, creating a crunchy, spicy exterior.

For firmer cheese balls, you can place them in the refrigerator for another 15-20 minutes before serving. But if you’re too eager to wait, they’re also delicious right away!